Tomato Brinjal Curry

Tomato and eggplant curry is one of the quick curry which I relish from my childhood days. My mom is expert in making this curry. Goes well with steamed rice and chapatti as well.
Prep Time	15 minutes
Cooking Time	25-30 Minutes
Serves	3-4 People
Ingredients	Eggplant / Brinjal Tomatoes Tamarind Paste Jaggery Rasam Powder Curry Leaves Salt	5 Small 2 Small 1 Tsp. ½ Tsp. 1 Tsp. A Few To Taste
For Seasoning	Mustard Oil Asafetida	1 Tsp. 1 Tbsp. A Pinch
Method   1.     Cut eggplant and tomatoes separately to thin pieces.   2.     Heat oil in a wok. Add mustard and curry leaves, once they stop spluttering add chopped eggplant and lower the heat.     3.     Add chopped tomatoes on the top of eggplant. Add tamarind paste and jaggery on and cover it with a lid and let it cook for 15 minutes on medium heat.   4.     Mix the curry slowly now. Add rasam powder and salt. Mix well. Sprinkle little water if necessary. You can also add red chilli powder if necessary.   5.     Cook for another 5-10 minutes on low heat. 6.     Serve this curry with chapatis.