Directions

1. Heat 2 tablespoons of oil in a saucepan over medium heat. When oil is hot, but not smoking, add curry leaves, cumin seeds, and fenugreek.
2. Immediately add onion and tomato and cook for a few minutes. Add eggplant to saucepan and allow to cook with the seasonings for a few minutes.
3. Add turmeric powder, cayenne powder, and cumin powder. Stir and add tomato sauce, tamarind paste, salt, and 1 cup of warm water. Let eggplant slow cook over low heat, covered, until eggplant is soft and the sauce has thickened.
4. When the eggplant is cooked and the above mixture begins to thicken, add the shrimp. Cook for about 5 minutes. If the sauce is too thick, add an additional 1/2-1 cup of warm water and let it simmer for a few additional minutes.