and 1/2 cup of water. cook in the microwave for about 30 seconds. using your fingers to squeeze out the pulp from the tamarind. you may also use 1 teaspoon tamarind concentrate and combine it with 1/2 cup of warm water. set aside.
in a 3 quart cooking pot heat the oil on medium heat. add the curry leaves (stand back to avoid getting splattered). add the onions, garlic and ginger and cook for about 5 minutes. dice the potato into about 1 inch cubes and add them to the onions. season with salt. let the potatoes cook for about 5 minutes. cut the eggplants in quarters and add to the 