Stuffed Eggplant (Aubergine) ( Indian ) - cooking recipe

Ingredients

4 small round eggplants
1 large onion
2 tablespoons vegetable oil
For the stuffing
2 tablespoons desiccated coconut
3/4 cup roasted peanuts, coarsely chopped
1/4 cup sesame seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons garam masala
1/2 tablespoon tamarind paste
1/2 teaspoon jaggery
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon asafoetida powder
salt

Preparation

Make a paste of all the ingredients for the stuffing.
Slit the eggplants from the middle into quarters such that they do not separate.
Stuff them with the paste.
Finely chop the onion and fry it in the oil.
Add the remaining stuffing ( if any ) to the oil.
Add the stuffed eggplants and add water to just to cover the top of the brinjals.
Cover and cook for about 15 mins or till the brinjals are soft.
Cooking time will vary depending on the size of the eggplants.