Ingredients:
10 Small eggplants(biangan)
1 Big Onion
1 Tb.Sp Ginger-Garlic paste
1 Tb.Sp Hot Red Chili powder
3 Tb.Sp of groundnuts- dry roasted, Pealed and powdered
3 Tb.Sp of grated coconut
1/2 t.sp Tamarind paste
For masala:
1 Tb.Sp of sesame seeds
3 Tb.Sp of Groundnuts- pealed
1 Tb.Sp of Coriander Seeds
1 t.sp Jeera Seeds
2 Cloves
1/2 in Cinnemon Stick.
Method:
1) Dry roast all the masala ingredients and powder it with along with groundnuts and coconut and tamarind and keep it aside.
2) Fry onion until transparent and make a paste of it.
3) Slit the baby eggplants till midway add in salt and fry them in oil and keep them aside.
4) With little oil season mustard seeds , jeera seeds, curry leaves until mustard start sputtering.
5) To this add ginger garlic paste and fry for some time.
6) Add in the eggplants, the masala paste , red chili powder, salt and about 1.5 Cups of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens .
2) Fry onion until transparent and make a paste of it.
3) Slit the baby eggplants till midway add in salt and fry them in oil and keep them aside.
4) With little oil season mustard seeds , jeera seeds, curry leaves until mustard start sputtering.
5) To this add ginger garlic paste and fry for some time.
6) Add in the eggplants, the masala paste , red chili powder, salt and about 1.5 Cups of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens .
Serve hot with chapathi's or white rice.
