Ingredients :
1 small ball tamarind (size of lime)
1/4 c. vegetable oil
1/2 tsp. mustard seeds
1 eggplant if large, 6 if small
1/2 tsp. urad dhal
Masala ingredients:
2 Tbsp. chana dhal
1 Tbsp. curry leaves dried
2 Tbsp. urad dhal
1/4 tsp. turmeric
1/4 coconut
1 tsp. cumin seeds
4 red chilies
8 black peppers (whole)
1/4 tsp. asafoetida powder
2 tsp. salt
Method :
- Soak tamarind in water for 1 hour and make a juice of about 1/2 cup.
- If using the big eggplant, cut it into 6 equal pieces.
- Take each piece and split it halfway with a knife.
- If using the small ones, split halfway with a knife.
- Saute masala ingredients in 2 tsp. oil for 5 minutes. and then grind them in the blender into a powder.
- Mix the powdered masala with 1 Tbsp. tamarind water and make it into a paste.
- Insert the paste equally into the slit of each eggplant piece.
- Add enough water with the rest of the tamarind water to make it into 2 cups.
- In a skillet over medium heat, heat the rest of the oil. Saute mustard seeds, urad dhal and curry leaves.
- When urad dhal turns into golden color, add the eggplants.
- Turn the eggplants very slowly so that the stu�ng will not come out.
- When the eggplant is half cooked add the rest of the tamarind water and turmeric.
- Let the mixture come to a full boil. When the eggplants are completely cooked, remove from hot and serve it hot with rice.