Achari Baingan

250 gms small baingan
3 tbsp oil
1/2 tsp kalonji, 1/2 tsp sarson, 1/4 methi dana
2-3 chillies
2 tbsp curry leaves
3 tbsp tamarind pulp
1 tsp sugar, or to taste

Grind to paste:
3-4 flakes garlic 1 tsp chopped
1 inch piece ginger
1 small onion
2 tsp fennel seeds
1/2 tsp each of garam masala, turmeric powder and red chilli powder
1 tsp coriander powder, 1 tsp amchoor powder, 1.5 tsp salt

Process:

1. Wash baingans and give two cuts crossing each other, more than half way, almost till the end, keeping the end intact. Keep aside.
2. Grind all ingredients together with 2 tbsp water.
3. Fill the baingans nicely with masala, pushing it down with the knife.
4. Heat 3 tbsp oil in a big, heavy bottomed karhai. Add kalonji, sarson and methi dana.
5. Reduce heat. Add dry red chillies and curry leaves.
6. When methi dana turns golden, add baingans. Stir to mix well. Add the left over masala, if any. Cover and cook, spreading them in the karhai and stirring occasionally, for 15 minutes or till done. Do not stir frequently, otherwise they might break.
7. Add the sugar and tamarind pulp. Mix. Serve hot.