Stuffed Eggplant

Stuffed brinjals are prepared in bunch of different ways. Here is a version I love! :)
This recipe requires some effort. Prepare the masala, stuff it in the baby brinjals and then put the dish together. So make it when you have time and I assure you, your tongue and tummy will thank you! ;)

What you need

Indian eggplans/baby brinjals - 6
Finely chopped onion - 1 small
Finley chopped cilantro - 2-3 tbsp or to suit your taste
Tamarind paste - 1tbsp (Or soak a tsp of tamarind and extract pulp)
Jaggery or sugar - 1tsp
Garam masala to taste
Red chilly powder to taste
Salt
Oil - 2tbsp

To Dry Roast:
Garlic - 4-5 cloves
Peanuts - 2 tbsp
Sesame seeds - 1tbsp
Whole red chilly(dry) -3 (Add more if you like the heat)
Coriander seeds(dhaniya) - 1 tbsp
Cumin seeds(Jeera) - 1 tsp
Dry or fresh grated coconut - 1tbsp
Curry leaves - 10 leaves or a sprig
Turmeric powder/Haldi - 1/2 tsp
Hing/Asafoetida- a pinch

Method:
1. Dry roast all the ingredients under "To dry roast" on low to medium heat until the spices are aromatic. Add the coconut towards the end once the masalas are fragrant.
2. Once the masala cools down, grind it with tamarind pulp and jaggery or sugar and little bit of water to make a thick paste.
3. Wash and stem the baby eggplants. Make a "+" shaped cut at the bottom of the eggplant. You don't want to cut it all the way or they will fall apart when you stuff them with the masala.

4. Add finely chopped onions and cilantro to the masala paste. Add salt, red chilly powder(if using) and garam masala. I sometimes use rasam powder in place of garam masala and that turns out really well too! Check and adjust seasoning.
5. Stuff this masala paste into the brinjals. There should be some extra masala left over. Keep it aside
6. Heat oil in a non stick pan. It is tastier if you add a little more oil. :)
7. Add some hing and turmeric and immediately add the baby eggplants. Coat the eggplants with oil very gently, making sure the eggplants and stuffing remains intact.
8. Cover the pan with a lid and cook on medium flame, occasionally turning the eggplants so that they cook evenly on all sides and don't burn. Do not add any water at this point.
9. When eggplants are half done or they are shriveled, add the remaining masala paste and fry for a couple of minutes. Then add some water to yield a gravy, that's not too runny.
10. Cook covered till the eggplants are cooked through.
11. Serve hot garnished with cilantro. 

Note: I also added some potatoes this time.

Serving suggestions : This dish is traditionally eaten with the Jowar bhaakri/jolad rotti. Tastes very good with roti/paratha/chapati. Or rice and ghee!