STUFFED AUBERGINES IN TAMARIND JUICE

Preparation Method :

• Make 3-4 slits lengthways on each aubergine, without cutting through, then soak in salted water for 20 minutes.
• Heat half the oil in a pan and saute the onion for 2 minutes. Then add in ginger and garlic, cook for 1 minute .
• Add the coriander and cumin seeds , saute for few seconds, then add the poppy seeds, sesame seeds and coconut. Saute for 1-2 minutes , stirring constantly. Leave to cool slightly.
• Then grind the spices in a food processor, add ½ cup of warm water. The mixture should resemble a thick, slightly coarse paste.
• Mix the peanuts, chilli powder and salt into the spice paste. Drain the aubergines and dry on kitchen paper.
• Stuff each of the slits with the spice paste and reserve any remaining paste.
• Heat the remaining oil in a wok or large pan over a medium heat and add the curry leaves and chillies.
• Let the chillies blacken, then add the aubergines and the tamarind blended with ½ cup hot water. Add any remaining spice paste and stir to mix.
• Cover the pan and simmer gently for 20 minutes or until the aubergines are tender. Serve with chapatis.