Serving: 4 | Type: Veg-Gravy
Ingredients:
| Egg Plant(small) | -6 to 8 |
| Onion(Diced) | -1 |
| Tomato(Diced) | -1 |
| Chili Powder | -½tsp |
| Turmeric | -pinch |
| Tamarind | -Marble size |
| Salt | -to taste |
| Oil | -4tbsp |
| Mustard | -1tsp |
| Urad Dhal | -1tsp |
| Cumin | -1tsp |
| Curry Leaves | -few |
Roast And Grind:
| Red Chili | -5 to 10 |
| Coriander Seeds | -3tbsp |
| Black Pepper | -½tsp |
| Sesame seeds | -2tbsp |
| Chana Dhal | -1tbsp |
| Grated Coconut | -2tbsp |
Method:
- Roast all the ingredients without coconut, then grind with little salt and little tamarind water and coconut.
- Soak the tamarind with water and squeeze out the pulp and keep it aside.
- Slit the eggplant , stuff the ground masala into the eggplant as picture shown above.
- Take a pan heat with oil add seasonings fry without burning.
- Add onion sauté for a minute, then add tomato, little salt and turmeric sauté until tomato get mash.
- Now add stuffed eggplant sauté for 3 to 5 minutes then add tamarind water, remaining ground paste and chili powder.
- Boil it until raw smell goes and eggplant get soft.
- Gravy gets thicken, then turn off the stove.
- Serve with rice.
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