Ingredients

• 5 medium eggplant (brinjal, baigan)
• 1 cup dry coconut, grated
• 1 cup sesame seeds
• 1 cup peanuts
• ½ cup cumin seeds (zeera)
• ½ cup fresh coriander seeds (dhania)
• 3 medium onions
• 2 teaspoons red chilli powder
• 1 teaspoon turmeric powder (haldi)
• 1 tablespoon ginger-garlic paste
• 2 cups tamarind paste salt

For seasoning

• 1 teaspoon cumin seeds (zeera)
• ½ teaspoon fenugreek seeds (methi dana)
• 5 dried red chillies
• 1 teaspoon mustard seeds (rai)
• 5-10 curry leaves (kari patta)
• ½ cup oil

Directions

Roast the coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and chopped onions separately for atleast 5 minutes. Grind them separately and collect in a bowl.

Add 1 cup of tamarind paste, ginger-garlic paste, chilli powder, turmeric powder and salt to taste. Mix well.

Slice the brinjals and stuff the above paste in them. Heat ½ cup of oil in a pan. Add cumin seeds, dried red chilli, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes. Add the stuffed brinjals and the remaining paste to the oil.

Stir till the brinjal is half fried. Add the remaining 1 cup of tamarind paste. Simmer for 15-20 minutes on low flame.

Garnish with fresh coriander leaves. Serve hot with rotis.