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Serves: 6
| Ingredients | Qty | Prep |
| Eggplant | dozen medium | slit crosswise |
| Onion | 1 large | chopped |
| For Powder: | | |
| Coriander seeds | 1.5 tbsp | |
| Cumin | 1 tbsp | |
| Clove | 1 piece | |
| Cinnamon | 1/2 inch piece | |
| Pepper | 1/2 tsp | |
| Fenugreek | 1/2 tsp | |
| Turmeric | for color | grind to powder |
| For Paste: | | |
| Coconut | 1 cup | |
| Roasted peanuts | 1/2 cup | |
| Red chilis | 4 hot + 6 color | |
| Curry leaves | few | |
| Cilantro | few | |
| Jaggery | lots | |
| Tamarind | 4 tbsp | |
| Salt | to taste | |
| Oil | as needed | grind to paste |
Method:
- Stuff paste into eggplant
- Layer eggplant and onion in flat pan
- Add water until eggplant is 3/4 submerged
- Cook on medium heat with lid until done; adjust salt to taste
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