I once tasted these egg plants cooked by my neighbour and then kept on looking for the recipe.
She served it with daal and chawal and I couldn’t forget the taste.
So I kept on looking and tried many recipes till I found this absolutely awesome recipe that I am sharing here.

Ingredients

• Round baby egg plants 500g
• Onions medium 2
• Grated coconut 2 tbsp
• Sesame seeds 2 tbsp
• Peanuts 2 tbsp
• Crushed ginger 1 tsp
• Crushed garlic 1 tsp
• Tamarind pulp 4 tbsp
• Coriander powder 1 tsp
• Cumin Powder 1 tsp
• Sugar or Jaggery 1 tsp
• Red Chilli Powder 1 tsp
• Turmeric Powder 1/2 tsp
• Oil
• Mustard seeds+Nigella seeds+Fenugreek seeds 1 tbsp
• Bay leaf 1

Method 

Take Baby eggplants and slit these along the length in a way that the brinjal is held together at the stem

Cut two onions and dry roast those on a tawa or non stick pan till they change color.

Take 2 tbsp Grated dry Coconut
2 tbsp Sesame Seeds (Til)
2 tbsp Peanuts (Moong Phalli)
1 tsp crushed ginger
1 tsp crushed garlic
and dry roast these in a non stick pan again till they change color and release some oil plus aroma.

Now take tamarind (imli) ka pulp, around 4 tbsp, put those in blender and add onion and dry roasted ingredients plus 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp gurr or sugar, 1 tsp red chili powder and ½ tsp turmeric powder in that and blend so well that even peanuts turn into a cream.
Then take oil in a pan and deep fry brinjals for 10 minutes or so, evenly from all sides. Remove these from the oil and put aside.

Now prepare tarka in some oil for that take some oil and add mustard seeds, kalonji (nigella seeds), fenugreek seeds and bay leaf in that and let the seeds splutter.
Now add the tamarind and coconut etc. blend and let it cook for a while. Add ½ to 1 cup of water if the paste is too thick. After that add fried brinjal in that and cook covered for around 20 minutes. At the end brinjals should be fully cooked and oil should be separated from Masala.

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