Instructions

METHOD
Wash and soak ½ kg eggplant and soak them in cold water. For stuffing , take 2 tbsp coriander seeds, 1 tbsp poppy seeds, sesame seeds, cumin, peanuts, 4 green chilies, coconut and onion. Cook it and grind. Cut the eggplant from the top and cut them from the middle. Add in a pinch of salt in each eggplant and fill in the paste. Take some oil in the pan, add in 1 ½ cup oil and 1 tsp cumin, 6-8 whole red chilies, 6-7 fenugreek seeds and few curry leaves. Fry them. Fry onion in it till it is golden brown add in 1 tsp turmeric powder, 1 tbsp ginger garlic paste and some water .Cook it for some time. Add in eggplant, salt and water. In a pan, add in tamarind water, curry leaves and remaining stuffing. Cook it on a low flame till oil separates. Serve them with boiled rice.