In a bowl, take half a litre water and add 1 tsp salt. Cut eggplants in croosections and put them into water. Keep for a few minutes and remove.

In a plate, mix peanut powder, sesame powder, and dedicated coconut, salt, chilli powder, Kala masala, coriander+cumin powder, jaggery, coriander leaves and 1 tbsp oil.

Stuff all above masala in egg plants.

Keep remaining masala to add later.

For tempering, heat 2 tbsp oil in a pan, add mustard seeds, cumin seeds, asafoetida, curry leaves. Add finely cut onion, and heat it till onion becomes transparent.

Note_ Cook this vegetable on low to medium heat.

Now add stuffed eggplants to the pan, stir and cover for 3 minutes. Add the remaining masala mixed with half a cup of water.

Cover the vegetable with water on the cover.

You can add 1 cup of hot water and cook while stirring in between.

When eggplants are cooked, add tamarind juice, cook for two more minutes. Add cut coriander leaves.

Can be served with roti, rice, sorghum roti.