PREPARATION

1. Take 500 grams eggplant, make a cut horizontally and vertically in the center.

2. Heat sufficient oil in a skillet and fry until it turns dark brown in color.

3. Drain it on an absorbent paper. Keep aside.

4. Heat 60 milliliters oil in a pan, add 1 teaspoon fennel seeds, 1 teaspoon nigella seeds, 1 teaspoon garlic, 1 1/2 tablespoons ginger and saute for 2 - 3 minutes or until it turns golden brown in color.

5. Then, add 200 grams onions and fry till translucent.

6. Now, add 200 grams tomato, 2 1/2 teaspoons green chili and saute until it turns soft and pulpy.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1/2 teaspoon alkanet powder and mix it well.

9. Cook or 3 - 5 minutes on medium heat.

10. Remove it from heat and transfer the mixture into a bowl.

11. Now, take the fried eggplant and stuff the eggplant with the prepared mixture.

12. Add the remaining mixture into the pan, add 300 milliliters tamarind pulp and mix it well.

13. Bring it to a boil.

14. Now, add the stuffed eggplant and mix it well.

15. Cook for 5 - 7 minutes on medium heat.

16. Garnish with coriander.

17. Serve hot.