PREPARATION

1. Take a pan, add 50 grams peanuts, 2 tablespoons sesame seeds, 1 teaspoon cumin, 30 grams coconut, 1 1/2 tablespoons coriander seeds, 4 dry red chili and roast for 3 - 5

minutes on medium heat or until it turns golden brown in color.

2. Heat 15 milliliters oil in a another pan, add 120 grams onions and fry till translucent or until it turns golden brown in color.

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

4. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.

5. Cook for 3 - 5 minutes on medium heat.

6. Transfer this into a blender, add the roasted peanuts and sesame seeds, 2 tablespoons tamarind paste and blend it into a paste.

7. Take 350 grams eggplant and make cuts on it.

8. Fill it with the prepared mixture.

9. Heat 20 milliliters oil in a skillet, add 10 curry leaves and stir well.

10. Now, add the stuffed eggplant in it and cover it with lid.

11. Cook for about 10 minutes on medium heat.

12. Open the lid and flip the eggplants.

13. Cook until it turns dark brown in color from all sides.

14. Serve hot.