Make two slits lengthwise on the eggplant. Do not cut all the way through.
Heat 2 tsp oil in a pan and saute the eggplants for 7-8 minutes until they are slightly soft.
Powder the peanuts and add garam masala, red chilli powder, turmeric powder, salt, tamarind pulp and jaggery and mix well. Taste and adjust spices and seasoning as required.
Stuff the sauteed eggplants with the peanut mixture. Keep the excess peanut mixture aside.
Add the remaining oil to the same pan and add in finely chopped onions and curry leaves. Fry until the onions turn golden brown.
Place the eggplants in the pan and add the remaining peanut mixture.
Add water and mix well. To get a thick gravy, add 1 cup of water. To get a thinner gravy, add more.
Simmer on low heat until the eggplants are done, stirring occasionally.
Dust your kitchen counter with dry flour and dip the ball of dough in it.
Adjust seasoning as per taste.
Remove from heat and garnish with chopped coriander leaves.
Serve hot with jolada rotti or wholewheat rotis.
Powder the peanuts and add garam masala, red chilli powder, turmeric powder, salt, tamarind pulp and jaggery and mix well. Taste and adjust spices and seasoning as required.
