Baby baingan/ brinjals/eggplants – 8
Salt as per taste
Roasted Peanuts – ½ cup
Roasted Sesame seeds – 1tblsp
Roasted Cumin seeds – ½ tsp
Roasted Coriander seeds – 1tbsp
Tamarind pulp – 1tbsp
garlic- 2 nos
Cloves – 2
Cinnamon stick – 1” piece
Roasted Dry red chilies – 3
Grind all the masala ingredients along with salt & little water & make a thick paste.
Make two slits in the eggplant lengthwise starting at the tip opposite the stem, making sure that the eggplant still holds together and does not become pieces. Keep aside.
Gently open the eggplants and stuff the masala inside. Set any remaining stuffing to the side as this will be used to make the gravy for the dish.
Heat 2tbsp oil in a pan, add the eggplants . Cook covered on medium low heat until eggplants are about ¾th cooked.
Add ½ cup of water to the left over masala and pour it into the pan, cover and cook until the sauce is thick and the eggplants are cooked all the way through.
Serve with hot steamed rice/ roti