1 pound baby eggplant 1 small onion, chopped 1 small piece ginger chopped 4 cloves garlic 1 tablespoon groundnut or peanuts 1 small piece coconut 3 green chile 1 tablespoon chopped coriander leaves 1 tablespoon sesame seeds 1 teaspoon garam masala 1 tablespoon ground coriander 2 ounces tamarind salt and chili powder to taste 2 tablespoons oil
Fry onion, ginger, garlic, groundnut or peanut, coconut, chili, sesame seeds in a little oil and grind it to a smooth paste. Soak tamarind in a little water and extract pulp. Clean and cut the eggplant till midway both sides. Stuff the masala paste into them. Heat oil in a pan and fry the eggplants in it. keep stirring or turning them to avoid eggplant getting burned. When you feel eggplants are half cooked, add tamarind pulp and let it come to boil. Add garam masala powder, coriander powder, salt and chili powder. Let the curry simmer until eggplants are well cooked. Garnish with chopped coriander leaves.
169 calories, 12 grams fat, 15 grams carbohydrates, 3 grams proteinper serving. This recipe is low in sodium.