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