DEVAKOTTAI SAMAYAL ARAI

This dish is a Chettinaad speciality. I just picked some garden fresh violet brinjals(eggplants). Back home, some countryside eggplants will taste yummy for this dish. You will need : Eggplants (fresh) - 1 lb Shallots - 10 small (can also be replaced with onion) Garlic - 10 small pods Tomato - 1 medium , cut into large pieces Tamarind - 1 lemon size, soaked in water and pulp taken Coriander Powder - 3 tbsp Red Chilli Powder - 1 tbsp Turmeric Powder - 1/2 tsp Salt - as per your taste Cooking Oil (any oil of your choice, I used Canola oil) - 2 tbsp for Tempering - Cooking oil - 1 tbsp Mustard Seeds - 1/2 tsp Urad Dal - 1/2 tsp Fennel Seeds - 1/2 tsp Asafoetida - 1/4 tsp Curry leaves - few , washed *Wash the brinjal well and cut each one into 2 pieces or 4 pieces , depending upon the size. *Now, put the cut pieces in a bowl of cold water. *Heat a thick bottomed pan and heat the oil. Once the oil is hot, add the shallots and garlic and saute     well. Then add