Ingredients:
Eggplant (long) 1/2 kg
Tomato paste 250 grams
Peanuts 50 grams
Cinnamon 1 stick
Whole red chilli 1
Green Cardamoms 2
Tamarind pulp 1 cup
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1 tbsp
Fresh coriander as required
Green chillies as required
Salt 1 tsp
Oil 1/2 cup
Method:
- Roast peanuts, coriander, cumin, cinnamon, cardamom and red chilli on a griddle.
- Add tamarind pulp; blend in blender.
- Slit eggplants lengthwise; fill prepared masala inside.
- Heat oil in a wok; fry eggplants; add tomatoes and fry.
- Add turmeric and salt; cook for a few minutes.
- Garnish ith green chillies and coriander;
- SERVE and enjoy GUJARATI EGGPLANT
