An eggplant dish from the subcontinent that will blow you away with tons of flavour!

INGREDIENTS	AMOUNT
Aubergine (Medium sized)	10-15
Onion	2
Tomatoes	2
Masala
Cumin seeds	1 teaspoon
Coriander seeds	3 teaspoon
Cashew nuts	10-15
Red chillies	6
Peanuts	Handful
Coconut powder	4 teaspoon
Sesame seeds	2 tablespoon
Cloves	5
Cardamom pods	2
Cinnamon stick	2-4 small pieces
Tamarind
Gravy
Oil	4 tablespoons
Cumin seeds	1 teaspoon
curry leaves	4-5
Red chillies	2-3
Ginger garlic paste	3 teaspoons
Red chilli powder	2 teaspoons
Turmeric powder	1/2 Teaspoon
Green chillies	2
Coriander leaves	few
Garam masala powder	1/2 Teaspoon
Salt	According to taste
Ground Masalla
Water

• For the Masalla- Dry roast cumin seeds, coriander seeds, cashew nuts, dried red chilli, peanuts, sesame seeds, coconut powder, cardamom pods, cinnamon sticks, cloves
• Soak tamarind in water and add to the mixture
• Grind this masalla mixture
• Heat oil in a pan
• Dice 2 Onions and add to pan to saute
• Add 2 tomatoes
• Cook this for 2 minutes
• Add the onion/tomato mixture to the ground masala in a food blender to make the ground masala paste. Add salt to this paste.
• Make a cruciate shaped incision in the bottom end of the aubergines. The cruciate incision should run from the base of the aubergine to about 4/5th of the way to the stem.
• Stuff the masalla paste to the aubergine
• Heat oil in a wok/pan
• Add cumin seeds, curry leaves, dried red chilli
• Add the masalla filled aubergines in the pan
• Add ginger garlic paste
• Pan fry for 2 mintues
• Now reduce flame
• Add turmeric and red chili powder and saute
• Add ground massala paste
• Mix all ingredients in the pan and cook for 2 mintues
• Add tamarind pulp
• Add 2-3 cups of water
• Cover and cook untill the aubergine are soft
• Garnish with coriander and green chilli