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

How to Make Mutton with Eggplants

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