A delicious preparation of the the popular hyderabadi recipe, has the tiny eggplants slit and stuffed with spiced sesame and coconut mixture cooked in a tangy tamarind gravy. For all those vegetarian lovers ,this goes well the Hyderabadi Biriyani.

Serves: 4

Ingredients

• 6-8 Small Eggplants
• 1/2 cup finely chopped onions
• 2 green chillies slit lengthwise
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 tablespoon tamarind paste dissolved in 1 cup of water
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds oil for shallow frying
• Salt to taste

To make into a paste

• 2 tablespoons roasted sesame seeds
• 3 tablespoons roasted peanuts
• 1 tablespoon grated fresh coconut

Method

Slit the eggplants into quarters without removing the stem Heat oil in a pan and shallow fry eggplants until tender, cooked and browned. Keep aside.

Make a smooth paste of sesame seeds, peanuts and coconut, adding a little warm water to prevent curdling.Keep aside.

Heat oil in a pan; add mustard seeds and fenugreek seeds. Allow it to crackle; then add the chopped onions, ginger and garlic and saute until tender and golden brown. Add the peanut and sesame paste, turmeric powder, garam masala, green chillies, red chilli powder, cumin powder, coriander powder, salt and the tamarind pulp. Add 1.5 cups of water and allow it to boil. Add the sauted eggplants and simmer for 15 minutes.

Serve hot with Hyderabad Biriyani or Steamed Rice.