Method of Preparation :
Roast peanuts and sesame seeds separately. Grind
it along with coconut into a fine paste. Add garam masala powder, salt, chilli powder, dhania powder and
ginger-garlic paste to the above mixture and mix well. Make slits on the eggplant
and stuff it with the ground paste and keep aside.
Heat oil in a pan. Add mustard and when they start spluttering, add cumin
seeds and curry leaves. Add onions and green chilles and sauté until they turn brown.
Add chopped tomatoes and sauté till oil separates. Add the stuffed eggplant and
mix well. Cover and cook for about 10 minutes. Add the tamarind paste, water and
salt (as necessary). Cover and cook on medium flame until the eggplant is tender.
Garnish with chopped coriander.
Serve hot along with plain rice,
biryani, paratha, chapathi etc. |
