Eggplant in Tamarind Sauce

Ingredients

• 12-16 small, round eggplants (brinjal, aubergine, baingan)
  
• 1/2 tsp tamarind paste, dissolved in 1/2 cup water
• Asafoetida powder (hing), a pinch
• 5-6 curry leaves
• 1 tbsp cilantro (coriander leaves), finely chopped
• Salt to taste
• 4 tbsp vegetable oil

For Masala

• 1/2 cup roasted peanut powder (groundnut)
• 1/4 cup white sesame seeds (til)
• 4-6 red chillies (adjust to taste)
• 1 1/2 tsp cumin seeds (jeera)
• 5-6 black pepper corn (kali mirch)

Preparation

1. Roast the sesame, cumin, pepper corn, and red chillies together until aromatic and let cool.
   In a small spice grinder, grind into a powder.
   
   
2. Remove the stems from the eggplant and make 2 slits on one end and immerse in water until you're ready to stuff with masala.
   
   
3. Stuff each eggplant with the masala.
   
   
4. Heat the oil in a wide skillet (steel, nonreactive). Add the asafoetida powder and the curry leaves and fry for a second, and then place the eggplant in the skillet. Turn them gently every now and then on high heat until peel is tender.
   
   
5. Sprinkle salt. Dissolve the remaining masala powder in tamarind water and pour over the eggplant. Cover and cook the eggplant in tamarind sauce on low heat until tender (about 15 minutes).
   
   
6. Remove the lid and evaporate most of the liquid until the masala is a thick sauce/paste.
   
   
7. Serve the eggplant in tamarind sauce with plain rice and ghee (clarified butter).

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