Sweet and Sour eggplant curry

This is not a very different eggplant curry but calls for a few "unexpected" ingredients which gives a slightly unusual flavor twist to please your palate. The goal is to have a balance blend of heat, sourness and sweetness. 

Eggplant: 1 large cut into small pieces (peel if you prefer)
Salt to taste

Group 1:

4 tablespoons Oil (sorry need a little more oil than usual to make this tasty)

1 teaspoon Mustard seeds (for tempering)
2 teaspoons of Channa dal (for tempering)

Group 2:

1 small onion chopped

1 teaspoon ginger paste
1 teaspoon garlic paste

Group 3:
2 tablespoons of SAMBAR mix (has coriander, chili, turmeric, fenugreek and asafoetida)
(if you don't have this use 4 tspns of coriander pwdr, 1 tsp of chilli pwdr, 1 tspn of turmeric pwdr and a pinch each of fenugreek and asafoetida pwdrs)
1 teaspoon cumin powder
1/2 cup crushed tomato
3-5 tablespoons of vinegar (adjust as needed; provides the sourness along with the tomato)
1.5-2 teaspoons of sugar (you got it.. provides a little sweetness)
2 tablespoons crunchy peanut butter (provides a creamy texture)
2 teaspoons of crushed Kasoori Methi

2 tablespoons of chopped cilantro

Wow.. now that the list of ingredients is over.. let us get to work on the recipe.

• Heat oil in a pan, splutter mustard seeds, add channa dal and cook until slightly browned
• Add onion and saute for 3-4 minutes until translucent
• Add ginger and garlic pastes and saute for 2 minutes
• Add washed and drained eggplant and salt. Stir well and cook covered (on low heat) until eggplant is very soft and mushy. You don't have to add any water. (takes a good 8-10 minutes).
• Then add  all the group 3 items and continue cooking for an additional 8-10 minutes until the mixture starts thickening and all the spices have cooked thoroughly. 
• Garnish with Cilantro and serve hot with Indian breads.. enjoy