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 lentils. 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 continue to fry till it is mashed.
Add the ginger-garlic paste and all the remaining powdered spices mixed with a little water. Saute till the oil separates.
Add the boiled dal and tamarind paste mixed with 1/4 cup water. Cover and simmer for 3-4 minutes on low flame. Keep stirring at intervals. Adjust water according to the consistency desired. This dish calls for a semi thick gravy.
Serve, garnished with onion rings and mint leaves.
