PREPARATION

1. Take a pan, add 2 tablespoons peanuts, 1 1/2 tablespoons coconut, 2 tablespoons sesame seeds, 1 tablespoon coriander seeds, 1 inch cinnamon stick and dry roast

for 3 - 5 minutes or till golden brown in color.

2. Transfer this mixture into a blender, add 1 teaspoon red chili, 1 teaspoon salt, 1 1/2 tablespoons tamarind paste and blend well.

3. Transfer this mixture into a bowl and keep aside.

4. Take 500 grams eggplant and slit the eggplant in horizontal and vertical direction.

5. Stuff the prepared mixture in it. Keep aside.

6. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon cumin, 1/4 teaspoon mustard seeds and stir well.

7. Add 115 grams onions and fry till translucent.

8. Then, add 2 green chili and stir well.

9. Now, add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.

10. Add 100 grams tomato and saute till it turns soft and pulpy.

11. Add 1/4 teaspoon turmeric and stir well.

12. Then, add 1/2 teaspoon salt and mix it well.

13. Now, add the stuffed eggplant in it and mix it well.

14. Add 220 milliliters water and mix it well.

15. Cover it with lid and cook for 10 - 15 minutes or till the eggplants are cooked through.

16. Garnish with coriander.

17. Serve hot with roti.