STUFFED AUBERGINES IN SEASONED TAMARIND JUICE

Preparation Method :

• Make three deep slits lengthways on each aubergine, without cutting through, and then soak in salted water for 20 minutes. Drain and dry on kitchen paper.
• Heat half the oil in a pan and sauté the onion for 3 - 4 minutes.
• Add the ginger and garlic and cook for 30 seconds.
• Add the coriander and cumin seeds and sauté for 30 seconds.
• Add the poppy seeds, sesame seeds, coconut, and sauté for 1 minute stirring constantly.
• Leave to cool slightly, then grind the spices in a food processor adding 105 ml / 7 tablespoons warm water. The mixture should form a thick, slightly coarse paste.
• Mix the peanuts, chilli powder, and salt into the paste. Stuff the aubergine slits with the spice and reserve any remaining paste.
• Heat the remaining oil in a karahi, wok, or large pan over medium heat and add the curry leaves and chillies.
• Let the chillies blacken, then add the aubergines and the tamarind blended with 105 ml / 7 tablespoons hot water.
• Add any remaining spice paste and stir to mix.
• Cover the pan and simmer gently for 15 - 20 minutes or until the aubergines are tender.
• Serve with chapattis and a meat or poultry dish, if you like.