Baby Eggplants with Chutney

8-10 small ravaiya (baby eggplant)

1 cup coconut milk, extracted from 1/2 coconut

50 grams tamarind soaked in warm water and pulp strained off

Oil for shallow frying

For the Chutney grind together

1 grated coconut

3 onions

2 inch piece ginger

6-8 cloves garlic

6-8 dried red chilies

1 tsp turmeric

1 tbsp dhansak masala powder

Method

Wash the raviaya and make 4 slits, while keeping the stem point intact fill the raviaya with the ground mixture of spices and salt.

Heat oil in a langree (broad based pan) add ravaiya and the left over ground mixture.

Lower heat, and add the coconut milk and tamarind mixture till ravaiya are cooked.

Tip: to keep the stuffing in place please tie the ravaiya with a thin string.