Marinate the eggplant with little salt and turmeric and toss it well.
Heat 2 tablespoon of oil in a large pan on medium heat, when hot add the eggplant and saute until it is soft and turns golden. Take it out with a slotted spoon.
In the same pan add the rest of the oil and heat it on medium heat. Temper it withdried red chillies and the Indian 5 spices.
When the seeds crackles add the chopped onion and sauté until soft and translucent.
Add the ginger-garlic paste and sauté for 1 to 2 minutes until the raw smell disappears.
Now add the chopped tomato, green chillies along with salt, turmeric powder and chilli powder and mix it well.
Now cover and cook for 4-5 minutes stirring intermittently until the tomato is soft and mushy and you see the oil seeping through the masala.
Next add the tamarind water (or aamchur) and sugar/sweetener/jaggery mix it well with the masala.
Finally add the fried eggplant and toss it well with the pickling masala. Check the seasoning and add salt or sugar if needed. cover and cook for 3-4 minutes on medium low heat.
Finally garnish with some coriander leaves and mix it well. Take it off the heat
Serve it hot with roti or rice.