Instructions

• In a dry skillet roast the chana dal about 2 minutes on a low flame.
• Add all the ingredients for spice mix 1 to the same pan with the chana dal and roast on a medium flame until golden and fragrant about 7-8 minutes. Stir from time to time to prevent burning. Cool completely and grind to a smooth powder. Reserve
• In the same dry skillet roast the all the ingredients for spice mix 2. Cool and grind to a smooth powder.
• Combine both spice mixes with the 2 teaspoons salt, garlic, ginger, tamarind, turmeric and chilli powder and grind again to form a smooth paste.
• Taste the spice mix for salt and adjust. It should be just a little salty before it is added to the eggplant.
• Wipe washed eggplants and using a sharp knife slice them from the bottom in the shape of a small cross. Keep the eggplant intact but cut deep enough to make room for the filling.
• Stuff each eggplant generously with 1.5 teaspoons of the spice paste and arrange on a plate. Add 1 cup of water to the remaining spice paste and stir well.
• Heat oil in a large shallow pan, preferably non stick. Add the onions and saute 1 minute until translucent on a medium flame.
• Add the eggplants one by one into the pan and saute on both sides about 1-2 minutes.
• Pour the spice mix and its water over the eggplants. Cook open until water evaporates, eggplants are tender and cooked through. Add more water if required during the cooking process.
• Adjust for salt, spice and sweetness. Garnish with coriander sprigs and serve hot with flatbreads.