Ingredients 

• 1/2 Lb Small Round Eggplants

• 4 Tbsp Coriander seeds 
• 4 Tbsp Sesame Seeds 
• 5 Tbsp Ground Roasted Peanuts
• 1 Pinch Backing Soda
• 2 Tbsp Dry Shredded Coconut
• 1 Tsp Turmeric 
• 2 Tsp Salt
• 1 Tbsp Crushed Garlic Cloves
• 1/2 Cup Chopped Fresh Coriander Leaves 
• 1 Tsp Garam Masala 
• 1 Tsp Red Chili Powder
• 2 Tbsp Peanut Oil Or Corn Oil
• 2 Tbsp Jaggery  Or Brown Sugar
• 2 Tbsp Tamarind Pulp
• 2 Tbsp Poppy Seeds

• 4 Tbsp Oil
• 1 Pinch Asafetida 
• 1/2 Tsp Fenugreek
• 1 Spring Curry Leaves 

• Slit eggplants by making two cuts lengthwise,at right angle to each other, leaving stem intact. 
• Dry roast coriander seeds, sesame seeds, peanuts, Poppy seeds and shredded coconut separately and coarsely grind to make coarse paste. 
• Add crushed garlic, chopped coriander, salt, turmeric, garam masala, pinch of soda, Poppy seeds and 2 Tbsp of oil. 
• Mix and loosely stuff it in slit made earlier in eggplants. 
• Add jeggery and tamarind pulp to the left over stuffing along with little water to make thick sauce. Keep aside for later use. 
• Now in a heavy bottom pan heat 4 Tbsp oil and when at right temperature add fenugreek, asafetida and curry leaves. 
• Fry for few seconds and add stuffed eggplants. 
• Reduce heat to low, cover pan with thali and put some water in thali so as to cook eggplant with their own steam. 
• Add little water if bottom dry and starts to stick. Cook on low heat until eggplants tender. 
• Stir or rearrange eggplants by tossing whole pan rather than using spoon. 
• When eggplants are tender pour jeggery tamarind mixture over eggplants and cook for few more minutes.