Egg plant / Vankayalu : 6
Onion chopped : 1
Small Tomato chopped : 1
Roasted Peanuts : 1/4 cup
Roasted Sesame seeds : 3 tbsp
Ginger : 1 inch
Garlic : 2 cloves
Tamarind Pulp: small lemon size
Turmeric : 1 tsp
Coriander powder : 1 tsp
Chilli powder : 1 tsp
Mathi powder : pinch
Cinnamon : 1 inch
Cloves : 2
Salt to taste
Oil : 2 tbsp
Mustard seeds: 1 tsp
Curry leaves : 5
Hing : pinch
. First Grind the Roasted Peanuts, Sesame seeds, Cinnamon,
Cloves, ginger, garlic, Coriander powder, Chilli powder,
Mathi powder, turmeric, salt and Tamarind Pulp.
. Cut the Eggplant in to + shape and stuff the grinded paste
and remaining paste keep aside.
. In a Pan heat oil add the Mustard seeds splutter them, Now
add the Onions saute it and add the tomato, Curry leaves
. Now add the grinded peanut paste and saute it for 5
. Now add the Egg plant saute it 5 minutes in low
flame, Now add the grinded paste and mix it well and cook
for 5 minutes up to oil comes out.
. Add about 1 glass of water mix it well and cover the lid
and cook in low flame up to 20 minutes.
. When the Egg plant cooks the curry turns thick mix it well
and switch off the flame and Garnish with Cilantro.