Step-by-Step Instructions

1. 1.Dry Roast Lentils and Rice

   Heat a dry pan. Add 1.5 Tsp Channa Dal, 1.5 Tsp Urid Dal, 3 Tsp Coriander Seeds, and 1 Tsp Raw Rice. Dry roast these ingredients on medium-low heat for about 3-4 minutes until they turn golden brown and aromatic.

2. 2.Sauté Chillies

   In the same pan, add 3 Bedaiqhye Red Chillies and 3 Regular Red Chillies with very little oil. Sauté them for about 1-2 minutes until they are slightly crisp and fragrant.

3. 3.Roast Coconut

   Add 1/4 Cup Desiccated Coconut Powder to the pan. Sauté on 'VERY LOW FLAME' for about 2-3 minutes until it turns golden brown. Turn off the heat and allow all roasted ingredients to cool completely.

4. 4.Grind Ingredients

   Once cooled, transfer all the roasted ingredients to a grinder. Add a small piece of Hing and grind them to a coarse powder. Add salt to taste and mix well.

5. 5.Prepare Eggplants

   Take 200 gms of small eggplants. Slit each eggplant lengthwise into 4 portions, halfway through, ensuring the stem remains intact.

6. 6.Stuff Eggplants

   Take a small portion of the ground powder and mix it with a little water to form a thick paste. Carefully apply this paste inside the slits of each eggplant. Remove any excess paste from the outside. Repeat for all eggplants.

7. 7.Fry Stuffed Eggplants

   Heat about 1/2 cup of Sesame Oil in a pan. Once the oil is hot, carefully place the marinated eggplants one by one into the oil. Cover the pan with a lid and cook on medium-low heat. Turn the eggplants at regular intervals (every 2-3 minutes) to ensure even cooking on all sides, for about 8-10 minutes, until they are tender and slightly browned.

8. 8.Set Aside Eggplants

   Once the eggplants are cooked well and tender, remove them from the oil and set them aside.

9. 9.Prepare Tempering

   In the same oil remaining in the pan, add a small piece of Hing. Add 1 slit Green Chilly, 1/4 Tsp Channa Dal, 1/4 Tsp Urid Dal, and a few Curry Leaves. Sauté for about 1-2 minutes until the dals turn golden brown and the curry leaves are crisp.

10. 10.Add Tamarind Extract and Spices

    Pour in 1.5 Cups of Tamarind Extract. Add water as needed to adjust the consistency of the gravy. Stir in 1/4 Tsp Turmeric Powder. If using, add peanuts to taste.

11. 11.Simmer Gravy

    Cover the pan and bring the gravy to a boil. Cook for about 5-7 minutes until the raw smell of tamarind disappears and the gravy starts to thicken.

12. 12.Combine Eggplants and Gravy

    Add the previously cooked eggplants to the simmering gravy. Add salt to taste and 1/4 Tsp Jaggery (optional) for a balanced flavor. Add the remaining ground paste and adjust consistency with water if needed.

13. 13.Final Simmer

    Cover the pan and simmer on low flame for another 8-10 minutes, giving a quick mix at regular intervals, until the gravy thickens to your desired consistency and the flavors meld together.

14. 14.Glaze and Serve

    Once the curry is ready and the gravy has thickened, glaze with a drizzle of Sesame Oil at the end for enhanced flavor and aroma. Serve hot with rice or flatbreads.