1. Blend 1 tsp each of cumin, ground coriander and cinnamon, 4 crushed dried red chillies and 3 chopped cloves of garlic.
2. Sauté 100 g chopped onion, 2 chopped cloves of garlic and 25 g grated ginger in 50 ml oil, then stir in the blended spices.
3. Stir in 25 g paprika, moisten with 600 ml water and 2 tsp tamarind liquid, a little sugar and salt.
4. Add 1 kg peeled and sliced eggplant, cover with a lid and allow to cook for 10 minutes. Serve in a vegetable dish.