Kashmiri Chili- 3nos
Red Chili Small- 3 nos
Cashew nuts- 8nos
Peanuts-4 tspn
Sesame seeds- 1 Tspn
Coriander Seeds- 2 Tspns
Cumin Seeds- ½ Tspn
Fenugreek seeds- ¼ Tspn
Garam Masala( Cinamon-1pc, Cloves-3pcs, Cardamom-2pcs)
All above dry roast and set aside- I
In the same vessel, add 1 Tspn oil, fry about 4 to 5 shallots, garlic-4 flakes, and ½ cup grated coconut- II
Now add I+II in a mixer and grind to a fine paste along w/a marble size tamarind pulp and 1/2 tspn turmeric powder. You may add salt and a Tbspn of jaggery to this.
Cross cut 5 medium size eggplants on the opp side of the stem (mean bottom part)and wash them atleast thrice soaking each time and drain well & set aside.
In a pan, add 2 Tbspn of coconut oil, ½ Tspn mustard seeds and when it crackles, add a sprig of curry leaves, 2 nos of bay leaves and 5 shallots finely chopped and when shallots turn brown, add 1 finely chopped tomato.
Stuff the egg plants with grounded masala and add to the pan. Rinse the mixi with ½ cup water used to grind the masala and add to the dish. Ensure that the masala does not touch the bottom & burn. Carefully flip them over. Cook until done.
You may add salt and jaggery if required
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