The other day, I found the most fresh baby eggplants. Eggplants are a favourite in our house and I could not resist making this. It is easy to make and delicious!

Ingredients

• 10 baby eggplants
• 4 dried red chillies
• 2 tbsp channa dal
• 2 tbsp coriander seeds
• 2 tbsp grated coconut
• 3 tsp oil
• salt to taste
• 1 pinch asafoetida
• 1 tsp mustard seeds
• 1 tbsp curry leaves
• 1/2 tsp turmeric powder
• 1 tsp tamarind paste

Directions

• Wash eggplants and slit eggplants without cutting them completely
• Sprinkle salt and let it sit for 15-30 minutes. This makes them less bitter
• Wash well and drain
• Roast chillies, coriander and channa dal in 1 tsp oil for a few minutes till they are golden. Be careful as they will burn fast
• Remove and keep aside
• In the same pan, roast coconut till golden
• Grind the coconut and chilli-coriander-channa dal mixture to a paste. Add a tablespoon of water if required
• Stuff the paste into the eggplants
• Heat remaining oil. Add mustard seeds, asafoetida and curry leaves
• When mustard splutters, add turmeric powder, eggplants, salt and tamarind paste and cook on low flame
• If required, add 3-4 tablespoons of water and cook till done
• Serve with rice, roti or bread or just eat it with a dollop of yogurt