Ingredients:
250 gm - small brinjals/eggplant
1 tablespoon - tamarindClick to find more about tamarind puree
1 tablespoon - sesame oil or gheeClick to find more about ghee
1 onion - finely chopped
Small dry coconut roasted and roasted to a paste
1 teaspoon sesame seeds ( til )
1 teaspoon - poppy seeds
1 teaspoon - corriander powder
1 teaspoon - chilli powder
1/2 teaspoon - salt
a few curry leaves (optional)
1 teaspoon - cumin seeds
1 teaspoon - ginger
1 teaspoon - garlic
1 - sprig corriander leaves
1 - green chilli
Method:
- Make two deep cuts into the brinjals leaving the 4 sections held together only by the stem,
- 'Mix all the prepared spices together with the, salt.
- Stuff the brinjals with the spices.
- Heat oil in a pan on the fire. Fry curry leaves and cummin till dark brown.
- Slice and fry the onions and then drop the stuffed brinjals into the pan as well as any left over spice mixture and keep stirring.
- Take care not to damage the brinjals.
- When the brinjals get somewhat shriveled up, add tamarind puree and cook on a low fire till the oil shows on top.
