Ingredients

• 1/4 kg - small round eggplants
• For stuffing: 4 tbsp - coriander seeds
• 4 tbsp - sesame seeds
• 5 tbsp - ground roasted peanuts
• 1 pinch - baking soda
• 2 tbsp - dry shredded coconut
• 1 tsp - turmeric
• 2 tsp - salt
• 1 tbsp - crushed garlic cloves
• 1/2 cup - fresh coriander leaves
• 1 tsp - garam masala
• 1 tsp - red chilli powder
• 2 tbsp - peanut oil or corn oil
• 2 tbsp - jaggery or brown sugar
• 2 tbsp - tamarind pulp
• 2 tbsp - poppy seeds
• For tempering:
• 4 tbsp - peanut oil or any oil
• 1 pinch - asafoetida
• 1/2 tsp - fenugreek
• 1 sprig - curry leaves

How to Make Stuffed Eggplants

• Slit eggplants by making two cuts lengthwise, at a right angle to each other, leaving the stem intact.
• Dry roast coriander seeds, sesame seeds, peanuts, poppy seeds and shredded coconut separately. Grind it together to make a coarse paste.
• Add crushed garlic, chopped coriander leaves, salt, turmeric, garam masala, red chilli powder, a pinch of baking soda, poppy seeds and 2 tbsp of peanut oil to this paste. Mix it well.
• Stuff this mix into the cut eggplants.
• Add jaggery and tamarind pulp to the leftover stuffing along with a little water to make a thick sauce. Keep aside for later use.
• In a heavy-bottom pan, heat 4 tbsp oil, add fenugreek, asafoetida and curry leaves.
• Fry for a few seconds and add the stuffed eggplants.
• Reduce the heat to low, cover the pan tightly so as to steam-cook the eggplants.
• Cook on low heat until the eggplants are soft and tender.
• Pour jaggery-tamarind mixture over the eggplants and cook for a few more minutes.