Baby Eggplants - 8
Onion - 1/2 chopped
Tamarind paste - 1 tbsp
jaggery - 1 tbsp
cilantro for garnishing
Roasted peanuts - 1/3 cup
Sesame Seeds - 2 tbsp
Grated fresh coconut or dried coconut - 1 tbsp.
Goda Masala - 1 tsp
Coriander Powder - 1 tsp
Red Chili Powder - 2 tsp
Grind the above masala mix in a dry grinder. Add the tamarind and jaggery paste. If required add a little bit of water to make a dryish thick paste.
Heat oil in a large pan. Add the chopped onion and fry till transparent.
Take each eggplant and slit it open from below leaving the stem intact. Stuff the eggplants with the ground masala and add to the pan. Cook in the open pan for a few minutes on high heat gently tossing once.
Then lower the heat, add any remaining masala mix, 2 cups of water and cook covered for about 15 minutes in between turning the eggplants once. Sprinkle with cilantro and serve hot.