Ingredients vegetarian 4 servings

• 1/2 kg small baingan preferably green or purple
• puree of 2 large peeled and de-seeded tomatoes 
• 1 tbsp garlic paste
• 1/2 tbsp ginger paste
• 3 tbsp coriander pwd
• 1 tbsp kashmiri red chilli pwd
• 3 tbsp oil
• 1 tsp jeggary
• 1 tsp tamarind pulp
• salt to taste

Directions

1. Slit baingan 3/4 length
2. Mix ginger paste, garlic paste, coriander pwd, red chilli pwd and salt
3. Stuff a pinch of stuffing in baingan(half of the stuffing will be left)
4. Heat oil in a non stick pan
5. Add baingan and cook them covered, on medium flame, till slightly soft.Turn carefully once or twice only.
6. Mix tamarind pulp, tomato puree and jaggary in rest of the stuffing.
7. Add in baingan 
8. Turn occasionally
9. When gravy thickens and there is nice glaze on baingan they are done
10. Serve hot

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