Stuffed Eggplants/Brinjals

I remember when i was young i used to demand for this vegetable almost everyday to my mom. And if i didnt get this i used to not have food. And then my grandfather used to compulsory ask my mom to cook this. Today, i have made it. Here is the recipe.

Ingredients -

7-8 brinjals/eggplants
1 medium onion chopped lengthwise
1 tsp sesame seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
a pinch of asafoetida
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp goda masala
1 tsp dry shredded coconut
1 tsp fresh coconut
1/2 tsp ginger-garlic paste
2 tsp peanuts
1/2 tsp coriander powder
1/2 tsp tamarind concentrate
a bunch of cilantro finely chopped
Salt as per taste
Oil

Method -

1) Wash and cut the eggplants into 4 pieces keeping the stem intact (Do not cut it through the end). Put them in water.

2) Heat 2 tea spoons of oil in a pan. Add onions, sesame seeds, dry coconut, coriander powder and peanuts.

3) Fry till the onions are golden brown. Keep aside and let it cool. Grind this to a fine paste.

4) To this add turmeric powder, chilli powder, little salt, goda masala, fresh coconut and tamarind concentrate, jaggery. Mix well.

5) Stuff this mixture into the eggplants.

6) Heat remaining oil in a wide skillet and add the mustard seeds. Once they crackle add cumin seeds, asafoetida and turmeric powder.

7) Place the eggplants in the pan. Add 1 cup warm water. Close the lid and let it cook for 10-15 mins. Gently turn them once or twice after every 4-5 minutes on medium heat to ensure even cooking.

8) Garnish it with coriander and serve hot with rotis.

Note - You can also add potatoes along with the eggplants.