Eggplant Roti Pachchadi

Ingredients

• 1/2 teaspoon coriander seeds, such as Diaspora Nandini
• 1 teaspoon cumin seeds, such as Diaspora Nagauri
• 1/4 teaspoon fenugreek seeds
• Kosher salt (we use Diamond Crystal)
• 1 small eggplant, or 1/2 large (about 8 ounces)
• 1/4 cup plus 1 teaspoon vegetable oil
• 1 small onion, finely chopped (1 cup)
• 4 to 5 cloves garlic, smashed and peeled
• 2 medium tomatoes, coarsely chopped (2 cups)
• 3 to 4 Indian green or serrano chiles, broken in half
• 1/2 teaspoon ground turmeric, such as Diaspora Pragati
• 1 teaspoon tamarind paste, such as Tamicon
• 2 to 3 tablespoons coarsely chopped fresh cilantro leaves
• 1 teaspoon sugar
• 1 teaspoon black mustard seeds
• 2 dried red chiles, such as Diaspora Guntur sannam, broken in half
• 10 to 12 fresh curry leaves (available at Indian markets)

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