Ingredients:

• 1/4 kg – small round eggplants
• For stuffing: 4 tbsp – Coriander seeds
• 4 tbsp – sesame seeds
• 5 tbsp – ground roasted Peanuts
• 1 pinch – baking soda
• 2 tbsp – dry shredded Coconut
• 1 tsp – Turmeric
• 2 tsp – salt
• 1 tbsp – crushed Garlic Cloves
• 1/2 cup – fresh Coriander leaves
• 1 tsp – Garam Masala
• 1 tsp – Red Chilli powder
• 2 tbsp – Peanut oil or Corn oil
• 2 tbsp – Jaggery or Brown sugar
• 2 tbsp – Tamarind pulp
• 2 tbsp – Poppy Seeds
• For tempering:
• 4 tbsp – Peanut oil or any oil
• 1 pinch – Asafoetida
• 1/2 tsp – Fenugreek
• 1 sprig – Curry leaves

Method:

1. Slit eggplants by making two cuts lengthwise, at a right angle to each other, leaving the stem intact.
2. Dry roast coriander seeds, sesame seeds, peanuts, poppy seeds and shredded coconut separately. Grind it together to make a coarse paste.
3. Add crushed garlic, chopped coriander leaves, salt, turmeric, garam masala, red chilli powder, a pinch of baking soda, poppy seeds and 2 tbsp of peanut oil to this paste. Mix it well.
4. Stuff this mix into the cut eggplants.
5. Add jaggery and tamarind pulp to the leftover stuffing along with a little water to make a thick sauce. Keep aside for later use.
6. In a heavy-bottom pan, heat 4 tbsp oil, add fenugreek, asafoetida and curry leaves.
7. Fry for a few seconds and add the stuffed eggplants.
8. Reduce the heat to low, cover the pan tightly so as to steam-cook the eggplants.
9. Cook on low heat until the eggplants are soft and tender.
10. Pour jaggery-tamarind mixture over the eggplants and cook for a few more minutes.

Recipe courtesy of Vinodrai