Kathirikai Kara Kuzhambu

I got this recipe while I was browsing for some new "try-out" dish for friends gathering event. Though I dont prefer to follow any new recipe for gatherings/potlucks and make guests as guinea pigs , I was pretty sure on this recipe that it would never go wrong. Like I thought, this one was perfect for a winter afternoon and received lots of credits.
No of Servings - 4

Ingredients

1. Eggplant - 5-6
2. Onions - 1
3. Garlic - 2-3
4. Turmeric powder - 1/4 tsp
5. Tamarind water - Lemon size tamarind soaked in water
6. Salt - to taste
7. To grind
1. Tomato - 1 
2. Coconut - 1/4 cup 
3. Coriander seeds - 1 tbsp 
4. Cumin seeds - 1/4 tsp 
5. Black Ground Pepper - 1/4 tsp
6. Channa dal - 3/4 tsp 
7. Urad dal - 3/4 tsp 
8. Red chillies - 5 
9. Curry leaves - a few
8. Tempering 
1. Mustard seeds - 1/4 tsp 
2. Curry leaves - a few 
3. Red chillies - 2

Method  

1. Dry roast the "To grind" ingredients and grind it to coarse paste 
2. Put "+" in egg plant and stuff it with this grinded paste.
3. Heat oil in a pan and add garlic, onions and tumeric powder. Saute onions for few mts with salt. 
4. Add the stuffed egg plants and fry in simmer till the eggplants shrink. 
5. Add the remaining paste and 1.5 cups of water. Cover the lid and let it cook for 3-4 mts
6. When the egg plants are half cooked, add the concentrated tamarind extract
7. Simmer down and let it cook  till the mixture thickens and the oil seperates out from the water. It would take 20-25 mts approximately
8. Remove the kuzhambu from the flame
9. Heat oil in another pan and add tempering items
10. Add the tempering to the kuzhambu.