1. Remove the stem& rinse the eggplants. 2. Make a slit lengthwise. 3. On Med heat, saute garlic& onion in 1 tbs oil. 4. While stirring, add remaining seasonings and also tamarind paste mixed with some warm water. 5. It should be thick consistency that you can stuff in the eggplants. 6. Fill the eggplants through the slit. 7. Put the remaining oil in a wide skillet on low-med heat. 8. Cook the eggplants in single layer, turning gently with a spatula, until cooked on all sides. 9. Add little water as needed. 10. Pour any leftover masala over the eggplants. ---------------------------------------------------------------------------
Nutrition
Ingredients
