Ingredients
Small eggplant-8
Thick tamarind paste
Salt- as per taste
To grind
Red chillies- 4
Gram dhal-1 1/2 tbsp
Split urad dhal-1tbsp
Cumin seeds-1tsp
Coriander seeds-1tbsp
Fenugreek-1/4tsp
Method
- Dry roast all the spices and grind with salt and tamarind paste.
- The mixture should be coarse.
- Remove the stem and slit eggplants halfway into four, leaving the bottom intact.
- Stuff the ground mixture into eggplants with a spoon.
- In a pan,add the stuffed eggplants and fry for few minutes.
- When the outer skin shrinks,close with a lid and cook till soft.
- Do not add water, the eggplant will cook in the steam.
- Open the lid and turn the eggplant to the other side and close again.
- When the eggplants are cooked, transfer to a serving bowl.
Serve hot. A nice accompaniment to rice and tomato dhal.
TIP
Using a shallow non stick pan helps to cook the eggplant intact with little oil.