Ingredients
-
12
-
4
-
2
-
1
-
1
-
4
-
2
-
1
-
1
-
5 - 6
-
-
-
-
-
Directions
Steps
|
1
Done
|
Wash and Slit Eggplants Into Quarters Without Slicing All the Way Through (see Picture). Keep Soaked in Water For 30 Mins While You Prepare the Masala. |
|
2
Done
|
Dry Roast Peanuts and Sesame Seeds. Keep Aside. |
|
3
Done
|
Dry Masala: in a Tbsp of Oil, Roast Channa Dal, Urad Dal, Red Chillies, Corriander Seeds If Using (instead of Powder), Mustard, Cumin and Curry Leaves Until the Dals Turn Slightly Brown. |
|
4
Done
|
Grind Together the Above Roasted Dry Masala Along With Grated Coconut, Tamarind Paste, Turmeric Powder, Jaggery, Hing, Salt and 2 Chopped Onions. Add Corriander Powder If Using (instead of Seeds). Add as Much Water as Needed to Get a Semi Solid Paste (about 1/4 Cup Water). the Ground Masala Should not Be Watery. |
|
5
Done
|
Mix the Remaining Chopped Onions to the Ground Masala. |
|
6
Done
|
Stuff This Masala Into the Slit Eggplants. |
|
7
Done
|
in a Skillet / Wok / Karahi, Heat Oil and Place Stuffed Eggplants in One Level. |
|
8
Done
|
Add Required Amount of Water (anywhere from 1-2 Cups) to Left Over Masala and Pour Over the Eggplants. |
|
9
Done
|
Cook Till Eggplants Are Done Turning Over Every 5-7 Minutes Takes About 50-60 Minutes Add Another 2-3 Tbsp Oil If Required. |
