|Cook Time||60+ mins|
- 500 g aubergines round and even sized
- 150 g chopped onions
- Sunflowe /vegetable oil
- 15 g peanuts
- 20 g poppy seeds
- 20 g sesame seeds
- 10 g charoli seeds
- 10 g dry grated coconut
- 5 g fenugreek seeds
- 5 g mustard seeds
- 4-5 red chillies
- 1 cinnamon stick
- 5 g Bhojwar masala regional Indian spice powder
- 10 g ginger and garlic paste
- 25 g curry leaves
- 5 g turmeric
- 20 g tamarind paste
- Salt to taste
- Wash the aubergines and slice into halves with the stem still attached to the aubergine.
- Add the aubergines to a bowl of water with some salt, and fully submerge and soak while the rest of the dish is being prepared.
- Shallow fry or roast the onions in 3 tablespoons of oil until they are light brown (about 8 - 10 minutes on a low heat).
- Then grind the onions into a paste using a pestle and mortar or a food blender.
- Shallow fry the peanuts, poppy seeds, coriander seeds, sesame seeds, charoli seeds, coconut, fenugreek seeds, mustard seeds, red chillies and cinnamon in 2-3 tablespoons of oil.
- After frying grind this all into a fine paste to form a masala mixture.
- Mix this ground masala with the Bhojwar masala powder and the ground onion paste.
- Stuff the aubergines with about ¾ of the combined paste and keep the remaining paste separate.
- Shallow fry the curry leaves, ginger and garlic paste, turmeric and the remaining masala paste in a saucepan.
- Add the stuffed aubergines and fry on a low heat till they soften (try to keep them intact).
- Add the tamarind paste and a little water. Cover the pan with a lid and cook on a slow heat till tender (approximately 15 - 20 minutes).
- When almost cooked, check taste for salt and add if required.
- Finish with chopped coriander leaves and serve with naan bread, roti or rice.
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