Eggplant Roti Pachchadi

Name: Eggplant Roti Pachchadi
Ingredients: 1/2 teaspoon coriander seeds, such as Diaspora Nandini; 1 teaspoon cumin seeds, such as Diaspora Nagauri; 1/4 teaspoon fenugreek seeds; Kosher salt (we use Diamond Crystal); 1 small eggplant, or 1/2 large (about 8 ounces); 1/4 cup plus 1 teaspoon vegetable oil; 1 small onion, finely chopped (1 cup); 4 to 5 cloves garlic, smashed and peeled; 2 medium tomatoes, coarsely chopped (2 cups); 3 to 4 Indian green or serrano chiles, broken in half; 1/2 teaspoon ground turmeric, such as Diaspora Pragati; 1 teaspoon tamarind paste, such as Tamicon; 2 to 3 tablespoons coarsely chopped fresh cilantro leaves; 1 teaspoon sugar; 1 teaspoon black mustard seeds; 2 dried red chiles, such as Diaspora Guntur sannam, broken in half; 10 to 12 fresh curry leaves (available at Indian markets)