PREPARATION

1. Take a pan, add 40 grams peanuts roast until it turns golden brown in color.

2. Then, add 2 tablespoons sesame seeds, 40 grams desiccated coconut and rose until it turns golden brown in color.

3. Now, add 1 teaspoon red chili, 1/2 teaspoon salt and mix it well.

4. Remove it from heat and transfer it to a blender.

5. Blend it into a paste and keep aside.

6. Take 400 grams eggplants and make cuts on them.

7. Now, stuff the eggplants with the prepared masala.

8. Heat 70 milliliters oil in a pan, add the stuffed eggplants in it.

9. Cover it with lid and cook for about 5 minutes on medium heat.

10. Open the lid and flip it gently.

11. Again cover it with lid and cook for about another 5 minutes or till the eggplants turns dark brown in color.

12. Remove it from heat and keep aside.

(For Onion Tomato Paste)

1. Heat 2 tablespoons oil in a pan, add 150 grams onions and fry till translucent.

2. Add 1 tablespoon ginger garlic paste and saute for a minute.

3. Then, add 150 grams tomato and saute till it turns soft and pulpy.

4. Cook for about 5 - 7 minutes on low heat.

5. Add 1/2 teaspoon turmeric and stir well.

6. Now, add 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well.

7. Cook for another 3 - 5 minutes on low heat.

8. Transfer this mixture into a blender and blend it into a paste.

(For Gravy)

1. Heat 2 tablespoons oil in a another pan, add 1 teaspoon mustard seeds, 1 teaspoon fenugreek seeds, 10 curry leaves and stir well.

2. Then, add 150 grams onions and fry till translucent.

3. Now, add the blended onion tomato paste and mix it well.

4. Add the cooked baingan in it and mix it again.

5. Add 220 milliliters tamarind water and stir well.

6. Bring it to a boil

7. Cover it with lid and cook for about 10 minutes.

8. Open the lid and stir well.

9. Garnish with coriander.

10. Serve hot.