When we think about eggplants we prefer to fry it directly or prepare the bharta. However this time you have some extra option to enjoy the taste of eggplant.

Ingredients:

• Onion- 4 (medium sized)
• Sesame seeds- 12 gm
• Eggplant- 500 gm
• Peanut- 70 gm
• Ginger- 5 gm
• Coriander seeds- 12 gm
• Garlic cloves- 2-3
• Poppy seeds- 40 gm
• Cumin seeds- 5 gm
• Red chilli powder- 5 gm
• Fenugreek seeds- 2 gm
• Turmeric powder- 2 gm
• Desiccated coconut- 20 gm
• Salt- According to taste
• Oil-120 ml
• Tamarind- 75 gm
• Curry leaves- 4 gm
• Jiggery- 6 gm

Direction:

• Take a cup of water & plunge the tamarind into it.
• Crush the soaked tamarind & filter it to get the tamarind water.
• Remove the scum & keep it separately.
• Clean the eggplants first & then lengthwise chop them in 2 inch slit, make sure that the bottom is unbroken.
• Over the griddle roast the onions till they turn golden brown in colour as well as get the soft texture.
• Over the medium heat roast the peanuts along with sesame seeds, poppy seeds, cumin seeds, fenugreek seeds, coriander seeds & desiccated coconut.
• Allow it to fry till the aroma begins to spread.
• Take the blender & blend together roasted spices, red chilli powder, salt, garlic, jiggery, ginger, turmeric powder & onions.
• Now pour the tamarind water.
• Keep it separately with a little bit of the mixture & use it for stuffing the eggplants.
• Heat oil over the medium temperature & pour the curry leaves.
• Stir for a few seconds & then add the stuffed eggplants.
• Allow it to fry for almost 10-12 minutes & then pour the remaining paste.
• Stir gently to mix well.
• Pour a little bit of water (as per the requirement) & cover the pan.
• Remember to frit time to time softly.
• Let it cook till the eggplants are done well.
• Serve this mouth watering preparation with paratha or hot rice.