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Ingredients

Eggplant:

• 3 tablespoons salt
• 3 large eggplants (each about 1 pound and 2 ounces)
• Peanut or corn oil, for deep frying

Tomato-chickpea sauce:

• 3 tablespoons peanut or corn oil
• 2 whole hot dried red chiles
• 1 teaspoon whole brown mustard seeds
• 3 cloves garlic, finely chopped
• 1 (28-ounce) can good-quality whole tomatoes, finely chopped, with the liquid
• 10 fresh curry leaves, if available (use basil as an alternative with a different flavor)
• 1 (15-ounce) can chickpeas, drained and rinsed or 12 ounces cooked and drained
• 3/4 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric

Yogurt sauce:

• 10 tablespoons plain yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin seeds

Tamarind chutney:

• 2 tablespoons thick tamarind paste
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground roasted cumin seeds

For the final serving:

• A little extra salt and freshly ground pepper, fresh mint or cilantro leaves, for garnishing

Description

Food Network