Stuffed Baby Eggplants In Gravy

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Ingredients: Baby Indian Eggplants 6 – 7 Onion 1 Large Tomato 2 Medium Green Chiles 2 Ginger Garlic Paste 1 tsp Cumin Powder 1 tsp Garam Masala Powder 1/2 tsp Red Chilli Powder 1 – 2 tsps Turmeric Powder a big pinch Tamarind 2 inch Sized Ball Cilantro few Sprigs Salt to taste Oil 2 tsps For Seasoning : Urad Dal 1/4 tsp Cumin Seeds 1/2 tsp Mustard Seeds 1/4 tsp Curry Leaves 6 Oil 1 tsp.

Method:
Thoroughly wash the baby eggplants and make a slit vertically twice in each eggplant keeping its stem intact. Check to make sure eggplants are good and keep them soaking in water until required.
Baby Indian Eggplants.
Peel and dice the onion. Wash and roughly chop the tomato. Remove stems, wash and slice the green chiles. Wash and finely chop cilantro. Soak tamarind in quarter cup of hot water and extract all the thick pulp.
Heat a tsp of oil in a pan, add chopped onions. Fry till onion turns translucent, add tomatoes and cook till tomatoes turn soft. Cool the cooked onions and tomatoes to room temperature and grind them into smooth paste using a blender.
Heat a tsp of oil in a pan, add ginger garlic paste and fry for few seconds. Then stir in ground onion and tomato paste and cook for around 5 minutes for the paste to come together a bit. Stir in cumin powder, garam masala powder, red chilli powder and salt. Cool the above mixture to room temperature and stuff a tsp or more of it in the eggplants.
Stuffed Eggplants.
Reserve the remaining onion tomato mixture for later use.
Heat a tsp of oil in a pan or pressure cooker, add all seasoning ingredients in order. When mustard seeds start spluttering, add green chiles, stuffed eggplants and turmeric. Stir and fry the eggplants for 2 – 4 minutes and then add the remaining onion tomato mixture. Pour half a cup of water, tamarind extract and salt. Pressure cook for a whistle (if using pressure cooker) and remove from heat. Alternatively, cook covered on low flame for around 15 minutes or until eggplants are completely soft. Adjust any seasonings if required and garnish the gravy curry with chopped cilantro.
Serve stuffed baby eggplants in gravy with plain or flavored rice or with roti.

Serve : Serves 5.
Ready in 45 minutes.
Note : Make sure eggplants are cooked from inside before removing the curry from heat.
Suggestions : If eggplants are not cooked inside, put them back on heat, add quarter cup of water or more and cook covered on medium low flame till done.
Variations : Grind the raw onion and tomato first and then cook it, which takes much longer time to cook.
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