1 tsp. tamarind (extract) 1 tsp. chana dhal salt to taste 1 tsp. coriander seeds 1/2 c. oil 1 tsp. oil 1/2 tsp. mustard seeds 2 red chilies 1/2 tsp. urad dhal 3 Tbsp. coconut (scraped) 5 small eggplants 1/8 tsp. asafoetida 1 tsp. oil (to saute spices)
Saute masala ingredients in 1 teaspoon oil and dry blend them into a powder. Dissolve tamarind paste and salt in 1 tablespoon of water and mix. Split open eggplants and stuff them with the masala powder. In a frying pan, heat 1/2 cup of oil and saute mustard seeds and urad dhal. When mustard seeds sputter, add the eggplants in it. As soon as eggplants are cooked well, remove from heat. Goes well with rice and sambar.