Total Calories: 142
1. Prepare the chaat masala and tamarind paste. Wash well and wipe dry the eggplants, then cut each one in half lengthwise through the stem (both halves should have a stem). If using other eggplants, cut them into 1 1/2 to 2 inch pieces. Place the eggplants in a large nonstick wok, cover, and cook over medium-high heat, turning occasionally until they just begin to brown, 3 to 5 minutes.
2. Drizzle the oil over the eggplants and then mix in the garlic, coriander, chaat masala, and slat, Reduce the heat to medium, cover the wok and cook, turning occasionally, until the eggplants are soft, 10 to 15 minutes.
3. Add the cilantro and tamarind paste and cook, turning carefully, about 5 minutes to blend the flavors. Transfer to a serving dish, garnish with scallion greens, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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