Vankaya Mudda Kura (Eggplant curry)

1 large eggplant – cut into ¾” cubes

Garnish:
2 small red chilies
1 tsp chana dal
1 tsp urad dal
½ tsp mustard seeds
1 or 2 hot green chilies
½” piece of ginger
1 sprig curry leaves or 4-5 sprigs cilantro

Salt to taste

Cook eggplant in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
chopped green chilies and ginger
curry leaves or cilantro

Add cooked eggplant and beans.
Add 1 teaspoon thick tamarind juice. Turn off heat after a couple of minutes.