• Take a Kadai or thick bottomed pan, put it on stove on medium heat.
• Add oil to Pan and turn heat to medium high, deep fry eggplants. Drain and keep aside.
• Heat 1 tbsp. of the same oil in a different pan and add cloves, salt, red chili powder, asafoetida, fennel powder and saunth. Add 1 cup of water & let it cook for 2 minutes till it boils. Add tamarind water in it. Now add fried eggplants to the pan and cook for 10 minutes on a medium heat till most of the water is absorbed. Add slit green Chili at this point.  When you see oil is separated from water, add vear masala, mixed with a little water.
•  Simmer on a low heat for 2-3 minutes.
• Garnish with few coriander leaves.
• Serve with steam rice.

Note - You can soak eggplants in water bowl for ½ an hr. This way when you fry eggplants, they won’t suck much oil.