Baby eggplants/Brinjals - 8
Oil: 2 tablespoons
Tamarind: lemon sized
Curry leaves: a sprig
Mustard seeds: 1 tsp
Water: 1 cup
Urad dhal: 2 tablespoons
Coriander seed/Dhaniya: 2 tablespoons
Chilli powder: 2 tsp
Turmeric powder: 1/4 tsp
Asafoetida/hing: a pinch
Soak the tamarind in 1 cup of water.
Dry roast the ingredients for masala and grind it to a coarse powder
Wash the brinjals and slit them into four. Do not cut the bottom part
Stuff the masala powder in the center of each slitted brinjal.Save 1 or 2 tsp for the gravy
Heat 2 tablespoon of oil in a pan and add mustard seeds. Once it starts spluttering add curry leaves.
Now add the stuffed brinjals and close the pan and cook in medium heat. Stir it once every 5 minutes.
Once the brinjals are cooked, add the tamarind extract and add the remaining masala, salt and hing and bring it a boil
Cook for 5 more minutes