Ingredients:

• ¼ kg (8 to 10) – really small, even sized Egg plants
• 2 large onions, chopped fine
• 1 cup – fresh or dry grated Coconut or 1 cup ground Peanuts
• 2 tbsp – Tamarind pulp (or to taste)
• 1 tsp – goda masala
• 1 tsp – Red Chilli powder
• 1 tsp – crushed Jaggery
• 1 tsp – Aamchur
• 1 tsp – Sesame seed
• 2 Cloves
• crushed Garlic (optional)
• 2 tbsp – oil
• 1 tsp – salt
• 1 tsp – Garam Masala

Method:

1. For Filling:
2. Roast separately in a little oil the onions and the coconut or peanuts.
3. Blend or grind these together.
4. Add all the spices, garlic, tamarind and amchur.
5. Grind into a smooth paste.
6. For Eggplants:
7. Wash and dry the eggplants.
8. Slit each eggplant once through and then once again to make four equal without separating them from the stem.
9. Retain the stem. Soak the slit eggplants in a bowl of salted water for 15 minutes.
10. Then dry them and stuff the slits with the spice paste.
11. Set these aside till you are ready to cook them.
12. For Cooking:
13. Heat the oil in a flat-bottomed pan and add the eggplants gently to it, arranging them evenly.
14. Pour the remaining paste over them. Cook on a slow heat till the vegetables are tender.
15. Add a little water to help the process if needed.
16. Serve with hot polis or rice, and ghee or yogurt or buttermilk.

Recipe courtesy of Anita Raheja