Hyderabadi Eggplant Curry
Baingan 4 to 5
Onions 1 medium
Salt to taste
Peanuts 1/2 cup
Chana dal 1/2 cup
Coriander seeds 1/2 tsp
Cumin seeds 1/2 tsp
Sesame seeds 1/2 tsp
Dry coconut powder 2 tsp
Red chillies 10
Green Chillies 2 (Optional)
Tamarind juice 1 cup
Wash and dry the baingans. Do not remove the stem and make slit 2 sides for stuffing.
Dry roast chana dal, coriander, cumin, sesame seeds, red chillies, coconut powder together for a minute and transfer them into a plate. Now roast peanuts separately as they take longer time to fry.
Once they are cooled off, grind them into a fine paste adding tamarind juice, salt and some water. Remember not to make the paste very watery as this is the masala paste for stuffing.
Now take the baingans and place this stuffing slowly with your hands or a small spoon.In a kadai add 2 tsp oil and place the baingans carefully. Fry them till they change colour for about 10 minutes.
In the same kadai add onions, curry leaves, gg paste and fry for few minutes. Now add chilli powder,turmeric powder, salt and some garam masala powder.
Once the onions are changed into golden colour add the remaining stuffing paste with 1 cup of water and let it cook on low flame for a minute. Add the cooked baingan and cook with covered lid for another 10 minutes.
Garnish with some fresh coriander and serve hot with steamed rice!!