Preparation / Directions:
In a skillet heat set 2 on low heat while constantly stirring and when the black gram turns slightly brown remove from heat. Let cool and then powder.
To the above powder add salt, chile powder, turmeric, tamarind paste and a few drops of water and make into a semi solid paste.
Wash eggplants, pat dry and then cut them into four, lengthwise, to 3/4th of their total length. Stuff a little of the above semi solid paste into each eggplant and keep aside. Repeat for the remaining eggplants.
Heat oil in a wide, non-stick skillet and place all the above eggplants in it. Cook on medium heat while periodically turning them upside down. Cook until the eggplant is tender.
Goes well with plain white rice.
Preparation Time: 15 minutes Cooking Time: 20 minutes