Chandrabhaga: Bahara Baingan

AnuSriram

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.