250g / 9 oz (1 small) aubergine (eggplant), trimmed
1 quantity mint Chutney
2 teaspoons ground dried mint
5 tablespoons vegetable oil
1 ½ teaspoons cumin seeds
100g / 3 ½ oz (1 small) onion, thinly sliced
1 tablespoon ginger paste
2 tablespoons garlic paste
½ teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons ground cumin
1 tablespoon Tamarind Extract
1 teaspoon chilli powder
1 teaspoon garam Masala
2 tablespoon jaggery, crumbled, or soft brown sugar
Few mint leaves, to garnish
Slice the aubergine lengthways into quarters,, keeping it joined at the stem. Fill the aubergine generously with the mint chutney and also spread some chutney and also spread some chutney on the outer skin. Spread the dried mint out on a plate and roll the aubergine in it to coat. Set aside.
Heat thee oil in a large, heavy-based pan over medium heat, add the cumin seeds and stir-fry for about 1 minutes, or until they start to splutter. Add the onions are stir-fry for about 5-7 minutes, or until the onions are golden brown. Now add the ginger and garlic pastes and stir-fry for about 2 minutes. Gently place the stuffed aubergine into the pan and carefully fry for about 2 minutes.
Pour 250ml/ 8 fl oz (1 cup) hot water into the pan, add the tamarind extract and the remaining spices and season with salt. Reduce the heat slightly, cover and simmer for about 10 minutes. Carefully turn the aubergine over once and sprinkle over the jaggery or sugar and 125ml 4 ½ fl oz (1/2 cup) hot water, if necessary, and stir. Cover and simmer for a further 10 minutes.
Remove the pan from the heat, adjust the seasoning, if necessary and garnish with mint leaves.