One day when I had this lunch from her I knew immediately I should get the recipe from her mother. She was kind enough to invite me to her home and preparing this dish while I watched her playing a perfect hostess. This happened years before and always finds a special place in lunches when relatives are visiting and this has never failed me so far from me being appreciated.
Add onions and garlic, sauté till they turn translucent. Now add chopped tomato, fry well till it gets slightly mushy and raw smell goes off. Add the chopped brinjals, mix well and cook for 5 mins with a lid closed in its own steam. Now add the ground paste and mix well. Cook with lid covered for 2-3 mins.
Now add the extracted tamarind water, salt and mix well. Add extra water depending on the thickness of your gravy. Add the jagggery powder at this stage if using. Let it cook on medium flame till the raw smell disappears and the oil starts separating.