Ingredients:

• Mutton – 500 g, cut into 5 cm cubes
• Eggplant (small) – 300-400 g
• Onion – 1 cup, thinly sliced
• Ginger paste – 1.5 tsp
• Garlic paste – 1.5 tsp
• Chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Tamarind pulp – 2 tsp
• Green chilli – 2, minced
• Coriander leaves – 1 tbsp, chopped
• Mint leaves – 1 tbsp, chopped
• Oil to deep fry
• Salt to taste

Method:

1. Cut the eggplants in halves lengthwise, keeping the stalks intact.
2. Mark 3 slits on each half, starting from the stalk and ending at the rounded end, to make a fan-like shape.
3. Soak the eggplant fans in salted water for 15-20 mins.
4. Heat 4 tbsp of oil in a pressure pan.
5. Add the onions and fry until golden brown.
6. Add ginger-garlic paste and fry until fragrant.
7. Add chillies and turmeric powder.
8. Add tamarind pulp, mutton, salt and 1 cup of water.
9. Close the pan and pressure-cook for 15 mins.
10. While the mutton is cooking, heat oil for deep-frying.
11. Drain the eggplants from water and pat dry.
12. Deep-fry in hot oil drain and keep aside.
13. When the mutton is cooked, let the cooker cool for 10 mins and open.
14. Lift the eggplants by the stalk and carefully slide into the mutton curry.
15. Simmer for 5-8 mins.
16. Serve hot, garnished with green chillies, coriander and mint.