Ingredients
- Peanuts – 1/2 cup
- Sesame seeds – 1 tbsp
- Poppy seeds – 1 tbsp
- Cloves – 4
- Cinnamon – 1/2 inch long piece
- Ginger – 2 inch piece
- 2 garlic pods (cloves)
- Grated coconut – 1/2 cup
- Chilly powder – 1 tsp
- Turmeric – 1 tsp
- Small round eggplants – 8
- Tamarind – 1 small lemon size ball
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Green chillies – 5
- Curry leaves – 1 sprig
- Large onions – 2 , finely chopped
- Salt to taste
- Cilantro – 1 bunch , finely chopped
- Vegetable oil – 2 tbsp
Method
- Soak tamarind in hot water and take pulp out of it.
- Roast the peanuts, sesame seeds, poppy seeds, cloves,
cinnamon and garlic separately.
- Grind them along with the coconut, chilly powder,
turmeric,salt, ginger and garlic to a fine paste
- Cut slits in the eggplants, making a cross on the top.
Stuff them with the paste. Make sure you have 2-3 tablespoons of paste
left over after stuffing
- Heat some oil in a frying pan and pan fry stuffed
eggplants turning sides without burning the skin.
- Heat oil and add mustard seeds, jeera, green chillies,
curry leaves. Once the mustard seeds start sputtering, add onions and
saute until golden brown
- Add the stuffed eggplants and saute
- Add the remaining paste, a little water, the tamarind
pulp and mix well
- Cook for 20-25mins with the lid covered until you no
longer can smell/taste raw peanuts, the eggplants are cooked thoroughly
and the you have a good consistency gravy , without sticking eggplants to
the pan.
- sprinkle chopped cilantro leaves and enjoy
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