Eggplants:
8 eggplants
2 1/2 table spoon oil
1 tea spoon mustard
1/2 tea spoon cumin seeds
1/2 cup chopped onions
2 tea spoon minced garlic
1 tea spoon minced ginger
1 tea spoon jaggary
lime size ball of tamarine
salt to taste
cilantro
oil for deep frying eggplants.
(for Paste):
3 table spoon peanuts
2 table spoon sesame seeds
1 inch stick of cinnamon
2 cloves
1 black cardamom
1 tea spoon cumin seeds
2 tea spoon coriander seeds
2 tea spoon fennel
7 dried chiles
3 table spoon dried coconut.
Make smooth paste adding little water.and keep on the side.
Slit the eggplant into quarters and deep fry ( keep on the side)
mix the jiggery and tamarind make paste keep on the side.
In a pan add oil and mustard seeds,cumin seed when it starts to crackle add chopped anions let it cook add garlic and ginger paste stir until its cooked or golden brown. Add the above paste.Mix well When it starts to boil add fried eggplants. Cover the pot let it cook for about 5 min.
Enjoy this with hot rotis or naan.
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jikoni 