Recipe - Bharwa Baingan (Stuffed Aubergines)

8 tablespoon Sunflower oil
8 Cloves
8 Black peppercorns
2 tablespoon Coriander seeds
2 lg Onions; cut or sliced up
150 g Coconut; grated if fresh (or
; desiccated)
8 small Aubergines; (available from
all
; Indian grocers)
4 tablespoon Coriander leaves
1 teaspoon Chilli powder
1 teaspoon Turmeric powder
1 teaspoon Tamarind paste
4 tablespoon Unsalted cashew nuts
One half teaspoon Sugar
Salt
12 small Shallots; peeled
8 New baby potatoes; peeled

Heat 2 tablespoons of the oil in a pan and add the cloves,
peppercorns and coriander seeds. Fry for a minute then add the cut or sliced up
onion and cook until brown.

Add the coconut. Stir until well browned, then remove, cool and grind
to a paste in a blender, adding a little water if required. Slit each
aubergine lengthways into four, keeping the stem end intact. Mix the
coconut paste with coriander leaves, powder spices, tamarind, cashew
nuts, sugar and salt. Stuff this mixture into the aubergines,
reserving some.

Roll the whole potatoes and onions in the remainder of the mixture.
Heat the oil in a pan until it smokes, lower the heat and add the
vegetables. Cover and cook on a low heat without burning, adding a
little water as necessary, until you can easily slide a skewer
through the vegetables.

Serve hot with rotis.

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