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Ingredients:
( Serves : 4)
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8 small Eggplants / Brinjals
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8 baby potatoes (peeled)
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2 large Onions sliced
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2/3rd cup coconut (grated)
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4tbsp unsalted cashews (Chopped)
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8 cloves
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8 black peppercorns
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1/2tsp sugar
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Salt to taste
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1tsp cayenne powder
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1tsp turmeric powder
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1tsp tamarind paste
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8 tbsp oil
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2tbsp. coriander seeds
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3tbsp coriander leaves (finely chopped)
Preperation :
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Heat 2 tbsp oil in a pan and add cloves,
coriander seeds and peppercorns. Sauté for a minute.
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Now add sliced onions and fry until brown.
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Add coconut and stir fry until browned, remove
and allow to cool.
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Grind the mixture to a paste using blender. Add
little water if needed.
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Slit each eggplant lengthwise into four, keeping
the stem end intact.
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Now in the grinded mixture mix cayenne powder,
salt, sugar, tamarind paste, cashews and turmeric powder.
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Stuff the eggplants with this mixture, reserving
some.
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Roll the potatoes in the remaining mixture.
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Heat the remaining oil in a pan and add the
vegetables. Cook over low heat without burning, add little water if necessary,
until done. keep an eye.
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Serve hot with roti.
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