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<h3 class="sec-sub-title"><img src="/userfiles/potato_6.jpg" alt="" width="564" height="583" align="right" /><br />
Baby eggplants stuffed with a delicious, tangy spice mix</h3>
<h4>Ingredients:</h4>
<ul>
    <li>6  baby eggplants  properly washed and partially slit into quarters</li>
    <li>Coriander powder 2 tsp.</li>
    <li>Cumin powder 1 tsp.</li>
    <li>Turmeric powder 1/2 tsp.</li>
    <li>Red chili powder 1/2 tsp.</li>
    <li>Grated desiccated coconut 3 tbsp.</li>
    <li>Very finely chopped garlic1 tsp., tamarind 1 teaspoon soaked in warm water</li>
    <li>Black mustard seeds 3/4 tsp.</li>
    <li>6-8 curry leaves</li>
    <li>Dry red chilies 2  peaces</li>
    <li>Salt to taste</li>
    <li>Vegetable oil 3-4 tbsp.</li>
</ul>
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<h4>How to Make It</h4>
<p>Put ingredients like coriander, cumin, turmeric, red chilies, and chopped garlic in a bowl and Mix properly. Squeze the tamarind that was soaked in the warm water to remove all the pulp from it and into the water. Strain , throw away the pith. Add this tamarind pulp to the spices and  mix a little at a time to get a thick paste. Now Add salt to taste and mix well. Fill the slits in the eggplants with this spice paste. Keep aside.</p>
<p>Heat the oil in a pan (on a medium flame) till it becomes hot. Now add the mustard seeds, dry red chilies, and curry leaves  &amp; cook till popping stops. Now add the eggplants and gently stir. Cook till the eggplants are cooked. Stir at regular intervals but do it gently so as to avoid the filling out of the eggplants. Its time to Garnish this recipe with chopped fresh coriander and serve with plain white rice or Chapati.</p>
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