- Aubergine : 1/2 kg
- Tamarind : 50 grams
- Sesame Seed : 1 tablespoon
- Poppy Seed : 1 tablespoon
- Cumin Seed : 1 tablespoon
- National Salt : As required
- Curry Leaves : 6
- Green Chilies : 4, chopped
- Peanuts : 1 tablespoon
- Oil: 1 cup
- National Achar Gosht Masala : 2 tablespoons
Toast the sesame seed, poppy seed, peanuts and cumin seed in a dry pan until fragrant
Grind the seeds and mix into a thick paste with National Achar Gosht Masala and half a cup of water.
Make deep cuts in the aubergine and stuff with the paste.
Heat the oil in a deep pan and fry the curry leaves.
When the leaves release their aroma, add the aubergine and any remaining paste and cook on low heat for half an hour.
Meanwhile, soak the tamarind in half a cup of water.
Squeeze out as much liquid as possible and discard the seeds.
Stir in the salt and drizzle the tamarind liquid over the aubergine.
Sprinkle green chilies on top and simmer for 5 minutes.