Pinch of turmeric powder
1/2 tsp red chilli powder
2 tsp oil
Salt to taste
Preparation of the stuffing
Place a pan on gentle flame and dry roast the onion, chopped garlic and grated ginger. Keep it aside and let it cool for some time.
Now dry roast the peanuts, cumin seeds, coriander seed, fenugreek seeds, sesame seeds and desiccated coconut, till all the ingredients changes its color and gives a nice aroma. Allow it to cool for 2-3 minutes.
Grind the above ingredients with the roasted onions, garlic and ginger (prepared earlier) to make a fine paste.
Take some oil in a pan and heat it on a low flame. Transfer the above paste on it and let it cook for 2-3 minutes.
Then add red chilli powder, turmeric powder, salt and tamarind pulp and mix it well.
Method of stuffing the eggplant
Wash the eggplant and slit it lengthwise through half way. Ensure that you don't cut the stem.
Now open the slit of the eggplant with the help of fingers and add 1 spoon of stuffing prepared above. Spread it evenly through the eggplant.
Add 1 tsp oil to a pan and place the eggplants on it. Also transfer the remaining stuffing material and mix it gently with the egg plant and sauté it for 3-4 minutes.
Add 1 cup of water and let it cook on a low flame till the eggplants becomes crispy.
Turn off the flame, transfer the dish to the serving plate and serve it hot as a side dish with rice or chapattis.