|Peanuts||1⁄2 Cup (8 tbs)|
|Sesame seeds||2 Teaspoon|
|Tamarind||2 Tablespoon (soaked in water)|
|Onions||1⁄2 Cup (8 tbs)|
|Ginger garlic paste||1 Teaspoon|
|Dhaniya powder||2 Teaspoon|
|Coconut powder||1 Tablespoon|
|Garam masala powder||2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Turmeric powder||To Taste|
Wash baby eggplants & slit them in the center as in a cross-section but do not cut them in halves
Fry eggplants in 2 tbs oil in a shallow pan until they soften a little bit & keep them aside.
Roast groundnuts, sesame seeds, red & green chillies. Grind all these together along with the soaked tamarind water (throw away the tamarind & use only the water) into a coarse paste (masala).
Stuff the eggplants with the ground masala. Keep aside.
In a deep pan, heat oil, add mustard seeds & allow them to splutter; Then add jeera seeds & onions & fry until golden brown. Add ginger garlic paste & curry leaves.
Then add the eggplants. Add the leftover ground masala. Add little water if needed.
Add coconut powder, dhaniya powder, turmeric powder, garam masala powder & salt as per taste.
Boil until eggplants soften completely & masala turns golden brown.
Variation: Roasted Urad Dal & Channa Dal can also be ground along with other masala ingredients (groundnuts & sesame seeds) & used as stuffing in the eggplants.