|1 lb Baby Eggplant||2 tbsp Peanuts||Oil|
|2 tbsp Chana Dal||Salt|
|2 tbsp Dhania Seeds|
|7-8 Whole Red Chillies|
|1 tbsp Tamarind Paste|
|1 pinch Turmeric|
|1 pinch Hing|
|1 tsp Mustard Seeds|
|3-4 Curry Leaves|
For the Stuffing:
Roast the peanuts, chana dal, red chillies, dhania seeds until light brown and raw smell disappears.
Grind this mixture into a fine powder.Add the salt, turmeric and Hing to this powder.
Wash and pat dry the eggplant and slit from the top in a "+" sign.
Fill each eggplants's center and slit sides with the masala powder and set aside for 10 minutes.
In a thick bottom pan, add 3-4 tbsp of oil and let the mustard seeds splutter and then add curry leaves.
Add the tamarind paste and let it sizzle for half a minute.
Place the stuffed eggplants one by one in the pan upright and sprinkle some oil on the top.
Cover and cook on medium flame for about 10 minutes until tender. Then toss them in the pan without breaking, preferably with chimti or tongs.
Cook the sides of the eggplant by tossing them until skin is well cooked and starts to wrinkle and skrink.
Transfer to a serving dish and top with the masala oil left in the pan.
Season with Dhania leaves and serve.
The stuffing masala can also be substitued with Kari Podi if you have it ready on hand. For the recipe look in Masalas