Ingredients:

• 10 to 12 – small round eggplants
• 1 big onion, finely chopped
• 1 tbsp – Tamarind
• 1/4 cup – oil
• 1 to 1.5 tsp – Sugar
• 3/4 cup – sesame seeds
• 1 tbsp – Coriander seeds
• 8 to 10 – Red Chillies
• 1/4 tsp – Turmeric powder
• salt to taste

Method:

1. Fry red chillies and coriander seeds in a frying pan until the coriander seeds turn light brown. Transfer them onto a plate.
2. In the same pan, roast sesame seeds until they turn light brown.
3. Soak tamarind in water.
4. Powder the red chillies, coriander seeds and sesame seeds in a spice mill.
5. Add salt and turmeric powder.
6. Wash eggplants and wipe them dry.
7. Slit the bottoms into 4 pieces keeping the top intact.
8. Stuff eggplant with the powder ground out in the spice mill.
9. Add oil to a big flat pan.
10. When the oil is hot, add stuffed eggplants one at a time in a single layer.
11. Cover and cook on medium heat turning the eggplants until the eggplants are 3/4 cooked.
12. Add chopped onions and fry for another 5 mins.
13. Add tamarind juice, sugar and mix gently without breaking the eggplants.
14. Cover and cook for another 5-8 mins on low flame.
15. Garnish with coriander leaves.
16. Serve with hot cooked rice.

Recipe courtesy of Radha