- 1 Big Eggplant
- 1-2tsp Tamarind Paste
- 2-3 Onion Chopped
- 1 Tbsp Ginger & Garlic paste
- 1 tsp cumin seeds
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Cinnamon powder
- 2-3 Oil + some more
- Jaggery as per taste
- Salt as per taste.
Oil, fenugreek seeds, curry leaves & cumin seeds.
Cut the eggplant into half and scoop out the pulp. Apply oil on the cut eggplant. Place these eggplant up side down and bake for 10 15 minutes. or till you see brown color. (they will be tender too).Once they are done let them sit for awhile.
Heat the pan with oil, add cumin seeds and let then splutter. Add onion and fry till they turn light brown. Add tamarind paste , red chili powder, cumin powder, coriander powder. salt, jaggery and fry for few minutes.
Let it cool for some minutes and blend this into paste.(not to much watery paste)
Heat the pan add little oil and fry these eggplant pulp and above made paste. Cook till the paste is thick. Add cinnamon powder and mix everything well.
Stuff this paste into eggplant. Bake these stuffed eggplant for 10 minutes @ 350F.
Heat the pan with oil, add tempering ingredients and pour this on stuffed eggplant before serving.
Serve with Chapti/ Rice.