Pressure cook the lentils, eggplants, turmeric powder and mint leaves in 2 cups of water for 10 minutes on low flame after the first whistle.
Whisk the boiled dal. Add the boiled mutton and salt and keep aside. Heat oil in a pan and saute the onions till light brown. Add the tomatoes and fry till it is mashed.
Add the ginger-garlic paste and all the remaining powdered spices mixed with a little water. Saute till oil separates from the sides of the pan.
Add the boiled dal and tamarind paste mixed with 1/4 cup water. Simmer on low flame for 3-4 minutes.
Adjust water according to the consistency desired. This dish calls for a semi thick gravy. Serve, garnished with onion rings and mint leaves.
