About this recipe:Last summer, a few friends came over for their holidays and we were enjoying a barbecue party. Suddenly, we started to talk about how much we missed our Bombay home cooking, so I sneaked into the kitchen and was able to prepare this recipe in about 20 to 25 minutes, as we commonly have a steady supply of homemade kala massala spice mix (recipe also on this site) ready to use. After dinner, we all admitted this was the best meal we'd had in a long time!
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Method Prep:10min › Cook:20min › Ready in:30min
Remove stems and make 4 slits in the aubergines (without slicing through completely). Wash in salt water and keep aside.
Roast the coconut, sesame seeds, coriander seeds and cumin seeds together. Grind this mixture with tamarind, peanut powder, ginger garlic paste, salt, chilli powder and kala massala.
Fill all the aubergines with this paste.
In a pan heat oil and mustard seeds. When it starts spluttering, add asafoetida and turmeric powder. Add the aubergines. Pour in some water, just enough to cover the top of the aubergines. Cover and heat on medium for about 15 minutes. Remove the lid and stir.