Cut the eggplant into approximately 1.5-inch long and 0.5-inch wide pieces. Oak them in salted water for about 15 minutes. Drain and sicard the water. Pat the eggplant pieces dry.

Heat the oil in a small wok. Deep fry the eggplant till done and remove from the oil to a small bowl. Add the turmeric and chili powders, salt and tamarind to this and toss well. Keep aside.

Add the mustard seeds to the remaining oil. When they splutter, add the ginger, garlic and curry leaves. Sauté for a couple of minutes. Add the spiced fried eggplant and powered jaggery to the wok. Mix well and let it cook for a minute or so till the oil floats on the side.

Cool and bottle. Refrigerate.