Ingredients:
- Indian Eggplant - 4 or 5
- Onion - 1 big, finely chopped
- Tomato - 1 small, finely chopped
- Ginger garlic paste- 1 tsp
- Tamarind - a Gooseberry size, soaked in warm water
- Red chilli powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Jaggery (Powdered) - 1 tsp, if preferred
- Cilantro - to garnish
- Salt - as required
- Curry leaves - few
- Oil - as required
Dry roast and grind into a paste:
- Corriander seeds - 1 tbsp
- Jeera - 1/2 tsp
- Fennel - 1 tsp
- Pepper - 1/2 tsp
- Red chillies - 2 or 3
- Peanuts - a fistful
- Coconut - 2 tbsp shredded
- Channa dal - 1/2 tsp
- Salt - as required
How to make it:
Slit open the bottom portion of eggplants like "X" until 1/2 inch left near stem. Do not take out the top portion. Stuff the eggplants with the ground paste. Heat oil in a fry pan and shallow fry the eggplants on low flame until done. Cook the eggplants evenly on all sides. Set aside.
Heat oil in a pan, add onions and curry leaves and cook until onion turns light brown. Add ginger garlic paste and saute until raw smell goes. Add tomatoes and cook until it becomes soft. Add tamarind juice, red chilli powder, turmeric powder and salt and bring it to a boil. Add the Stuffed eggplants and any remaining ground paste. Cook until oil separates. Finish off with jaggery (in case, if the dish is too hot). Add chopped cilantro. Serve hot with rotis and rice.
