Quick Stuffed Eggplants

Ingredients:

Baby Indian Eggplants 6
Tomato 2 Large
Ginger Garlic Paste 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Turmeric Powder a big pinch
Tamarind 1 inch Sized Ball
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Method of preparation:

Remove stems, wash and slit the eggplants vertically twice keeping its stem intact.
Check to make sure eggplants are clean and good.
Pressure cook the whole eggplants in a cup of water along with tamarind for 3 whistles.
Strain the cooked eggplants and discard the tamarind.
Wash and finely chop cilantro.
Wash and finely chop the tomato.

Heat oil in a pan on medium flame, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly and stir in chopped tomato.
Cook till tomato turn soft and mushy.
Then add coriander powder, cumin powder, red chile powder, turmeric powder and salt.
Cook for a minute or two until the mixture comes together.
Make space in the middle of the pan, add cooked whole eggplants.
Fry the eggplants for a minute or until the skin turns light golden in color.
Then add few splashes of water, cilantro and mix everything carefully.
Cook covered on low flame for a minute.
Remove from heat and keep covered until required.
Serve quick stuffed eggplants with plain steamed rice or with biryani or with roti or with pulka etc…