Indian Eggplant Relish - cooking recipe

Ingredients

3 None medium eggplants, peeled, roughly chopped
5 tsp kosher salt
2 tbsp vegetable oil
1/2 tsp yellow mustard seeds
1 None large red onion, finely chopped
3 cloves garlic, minced
2 None fresh long green chilies, finely chopped
1/2 tsp cumin seeds
1 None beefsteak tomato, peeled, finely chopped
1/2 cup fresh cilantro leaves
2 tbsp fresh mint leaves
1 tsp chili powder
1/2 tsp ground turmeric
1/2 tsp tamarind paste

Preparation

Sprinkle eggplant with 2 tsp salt. Let stand for 10 mins. Rinse then drain on paper towels.
Heat oil in a large frying pan over medium heat. Cook mustard seeds, stirring, until they begin to pop. Add onion, garlic, chilies and cumin seeds. Cook, stirring, until onion has softened. Add tomato and cook, stirring, for 2 mins, or until softened. Stir in eggplant, herbs, spices, tamarind paste, remaining salt and 1 cup water. Simmer, covered, over low heat, stirring occasionally, for 25 mins, or until eggplant is tender. Let cool for 15 mins then blend or process until pulpy.