1 tablespoon of oil and add cloves, peppercorns, coriander seeds and
cumin seeds. Brown. Add the sliced onion. Brown. Add coconut, cook
till golden brown. Cool. Grind to a fine paste. To this add all
powders, tamarind pulp, peanuts, sesame seeds, sugar and salt.
Stuff this mixture into the cuts of the eggplants.
5 tablespoons of oil in a pan. Arrange eggplants and cook on low heat
for 25 to 30 minutes turning the eggplants occasionally. Garnish
with coriander leaves.
with fresh chappaties.