Ingredients:

• 4 – small eggplants
• For stuffing:
• 2 tbsp – powdered Peanuts
• 2 tbsp – shredded Coconut
• 2 tbsp – chopped coriander
• Salt
• Red pepper – to taste

Method:

1. First wash egg plants, cut slits in them.
2. Mix all the ingredients for stuffing.
3. Stuff the eggplants.
4. In a pan, make tadka and put the eggplants in it.
5. Cook the eggplants, till they become tender with a lid on.
6. Add a little water.
7. If the gravy is too thin, add some peanut powder or coconut.
8. Add some salt and red pepper.
9. After eggplants turn soft, remove from the stove.
10. Serve with either roti or rice.

Recipe courtesy of Pallawi Joshi