Egg and Eggplant Curry

Ingredients

• 60 ml vegetable oil
• 450 g eggplants
• 300 ml water
• 1 tsp tamarind concentrate, soup base mix
• 1 tsp sugar
• 1 tsp salt
• 6 hard boiled eggs
• 6 red chilies
• 1 stalk lemongrass
• 1 inch ginger
• 1 medium onion, peeled
• 2 cloves garlic, peeled