Categories: Vegetables, Vegetarian, Indian 
      Yield: 4 servings 
  
      1 md Eggplant 
    1/2 tb Tamarind paste 
      1 lg Onion; chopped 
      2    Tomato; diced 
      6    Hot green chillies, 
           -slit & cut into pieces 
           Curry leaves 
      1 ts Mustard 
    1/2 ts Turmeric 
           Garlic (opt) 
           Salt; to taste 
      3 tb Oil 
  
  Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when 
  popping add curry leaves, chillies, onions and fry till onions become 
  translucent. Add tomatoes and eggplant and fry for another five minutes. If 
  using tamarind paste add a cup and half of water, or pour equal quantity of 
  extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it 
  simmer for a while until eggplant becomes really soft and is barely able to 
  retain its shape. Remove from heat. 
   
  Tomato-Onion Gotsu 
   
  More tomatoes can be substituted instead of the eggplant for a tomato- 
  onion gotsu. Add more chillies if necessary. 
   
    U15297@uicvm.bitnet (Shyamala Parameswaran)