Stuffed Baby Eggplants-2

• 15 small tender baby eggplants

• Oil for deep frying

• 2 Tbsp oil

• 3 dried red chilies

• 2 Tbsp chana dal

• 2 Tbsp split urad dal

• ¼ Tsp fenugreek seeds

• 1 Tbsp coriander seeds

• 1 Tbsp cumin seeds

• 1 Tbsp dried tamarind piece

• 1 sprig fresh curry leaves

• ½ Tsp turmeric powder

• 1 Tsp salt

1. Wash and pat dry the eggplants. Make crisscross cut (two intersecting lines)

from the rounded base end to within 1/2 –inch of the stem and cap. Trim off

the stems to ½ -inch lengths.

2. Deep fry the eggplants in medium hot oil. Fry the eggplants, for 2-3 minutes

and drain them on paper towels. Cool the eggplants while you prepare the

filling.

3. Heat 1 Tbsp of oil in a pan over moderate heat. Add the chilies, chana dal,

urad dal, fenugreek seeds, coriander seeds and cumin seeds. Add the

tamarind, curry leaves, turmeric powder and roast all the spices until lightly

browned. Transfer to a plate. Cool the roasted spices add 1 Tsp salt and

grind to a powder in a grinding mortar. Transfer to a bowl. Add some water

and working with your fingertips, gather the spices to a ball of thick paste.

Roughly divide the stuffing into 15 parts.

4. Stuff the eggplants with the spice paste into each slit. Press the cut edges

closed and set aside until ready to cook.

5. In a pan spread 1 Tbsp of oil, arrange the stuffed eggplants over it. Switch

on the flame to low. Cover and cook for 30-40 minutes turning them

occasionally until the eggplants are tender and easily yield to a knife point.

Sprinkle some salt on eggplants and cook for another 5-7 minutes. Serve hot

or warm.

4