Ingredients:
5 baby eggplants
1 onion - diced
2 tomatoes - diced
3 cloves of garlic - minced
1-inch knob of ginger - minced
1 tsp cumin powder
1/2 tsp garam masala
Salt - as needed
2-inch sized ball of tamarind - soak in 1/4 cup of water and extract pulp
1/4 tsp urad dal
1/2 tsp cumin seeds
1/4 tsp mustard seeds
6 curry leaves
2 green chillies - finely sliced
Pinch of turmeric powder
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Preparation:
1. Wash the baby eggplants and make two vertical slits, keeping the stems intact. Leave eggplants to soak in water.
2. Sauté onions in oil until translucent; add diced tomatoes and cook till soft. Let cool, then blend into smooth paste.
3. In the same pan, sauté garlic and ginger. Stir in ground onion and tomato paste and cook for about 5 minutes until everything is well combined.
4. Stir in cumin powder, garam masala, and salt.
5. Let the mixture cool, then using a butter-knife, insert the mixture into the slits of the eggplants. Reserve the remaining mixture for later use.
6. In another pan, fry together urad dal, cumin seeds, mustard seeds, and curry leaves.
7. When mustard seeds start popping, add green chiles, turmeric, and stuffed eggplants.
8. Stir and fry the eggplants for abput 3 minutes and then add the remaining onion-tomato mixture.
9. Pour half a cup of water, tamarind extract, and add salt.
10. Cook covered on low flame for about 20 minutes or until eggplants are completely soft.
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