Cook Time : 20 minutes
Serves : 4
Onions: 3 medium roughly chopped
Green chilies: 3 slit
Small eggplants/brinjal: 10
Ginger garlic paste : 2tbsp
Tamarind / chintapandu paste : 1 tsp
Peanuts : 2 tbsp
Til/Nuvvulu/Sesame seeds: 2tsp
Curry leaves : 1 sprig
Red chili powder: 2 tsp
Garam masala: 1.5 tsp
Salt to taste
Heat a pan and add 3tbsp oil to it. Add onions and green chilies and fry till onions turn transparent. Turn off the heat and let the onions cool for 15 minutes.
Heat 1/2 cup of oil in a pan and add the eggplants slit into 4 as shown in the picture. Cook them for 7-8 minutes. Take out the eggplants and place them on a paper towel.
Fry peanuts and sesame seeds for 2-3 minutes in the pan without oil.
Blend the onions into a paste, add peanuts, sesame seeds and blend again.
Take the mixture into a bowl and add red chili powder, salt, garam masala, ginger garlic paste and mix well.
Insert this mixture into the eggplants carefully.
Heat the pan and add 1 tbsp oil, add curry leaves and now add the eggplants and the mixture. Cook for 2 minutes and add the tamarind paste and 1/2 cup water mix carefully and cook for another 3 minutes. Turn off the stove and add cilantro.
Serve hot with rice or roti.