| small eggplants |
250g |
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| onions |
2, medium |
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| ginger/garlic paste |
1tbsp |
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| grated coconut |
1tbsp |
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| peanuts |
2tbsp |
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| coriander seeds |
1tbsp |
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| sesame seeds |
1tbsp |
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| cumin seeds |
1/2tsp |
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| fenugreek seeds |
1/4tsp |
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| curry leaves |
2 |
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| red chili powder |
1tsp |
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| turmeric powder |
1/4tsp |
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| salt |
to taste |
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| sugar |
1/2tsp |
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| tamarind paste |
2tbsp |
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| oil |
2-3tbsp |
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| Method: |
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| Slit eggplants lengthways into four held at the stalk. |
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| Dry roast
onions on a frying pan until soft and pale. |
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| Separately dry roast peanuts, coconut, coriander, cumin, sesame &
fenugreek seeds, they change color. |
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| Grind dry roasted seeds, dry roasted onion along with garlic/ ginger paste, salt,
turmeric, chili powder, sugar & tamarind paste. |
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| Stuff
eggplants with some grinded paste and reserve the rest. |
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| Heat oil in
a pan, add curry leaves and stuffed eggplants; saute for 10 to 12 minutes. |
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| Add in the
remaining grinded paste and mix. |
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| Add 2 cups
of water, cover and cook on low heat till eggplants are completely cooked. |
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| Increase
the heat and keep on stirring on high flame until oil separates the gravy. |
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| Serve hot
with chapati, naan or any bread. |
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| Serves 4. |
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