Ingredients :
* Baby Eggplants - 6 Eggplants
* Peanuts - 1/2 cup
* Sesame seeds - 2 tsp
* Tamarind - handful soaked in water
* Red Chillies - 3 Red Chillies
* Greens Chillies - 3
* Onions - 1/2 cup
* Ginger Garlic paste - 1 tsp
* Dhaniya powder - 2 tsp
* DhaniyaCoconut powder - 1 tbs
* Garam Masala powder - 2 tsp
* Mustard Seeds - 1/2 tsp
* Jeera (Cumin) Seeds - 1/2 tsp * Curry Leaves - a few Curry Leaves
* Salt & Turmeric powder - as per taste
Method :
Wash baby eggplants & slit them in the center as in a cross-section but do not cut them in halves
Fry eggplants in 2 tbs oil in a shallow pan until they soften a little bit & keep them aside.
Roast groundnuts, sesame seeds, red & green chillies. Grind all these together along with the soaked
tamarind water (throw away the tamarind & use only the water) into a coarse paste (masala).
Stuff the eggplants with the ground masala. Keep aside.
In a deep pan, heat oil, add mustard seeds & allow them to splutter; Then add jeera seeds & onions & fry until golden brown. Add ginger garlic paste & curry leaves.
Then add the eggplants. Add the leftover ground masala. Add little water if needed.
Add coconut powder, dhaniya powder, turmeric powder, garam masala powder & salt as per taste.
Boil until eggplants soften completely & masala turns golden brown. Serve Hot.
Variation: Roasted Urad Dal & Channa Dal can also be ground along with other masala ingredients (groundnuts & sesame seeds) & used as stuffing in the eggplants
