Stuffed Eggplant Onion Masala

Ingredients:

Baby Indian Eggplants 6
Onion 1 Large
Tamarind 3 inch Piece
Red Chile Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to taste

Masala: 

Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Urad Dal 1 tsp
Whole Dried Red Chiles 3 – 4
Coriander Seeds 1 Tbsp
Oil 1 tsp

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash the eggplants and remove stems if desired.
Slit each eggplant twice in right angles keeping one end intact to avoid eggplant falling apart once coooked.
Peel and dice the onion.

Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering and the mixture is aromatic, remove from heat.
Cool the mixture to room temperature and grind it into fine powder using a good grinder.

Heat a tbsp of oil in a pan, add diced onion and tamarind.
Fry till onion turns brown around the edges.
Keep stirring to avoid burning.
Cool the onion to room temperature and grind it along with the previously ground masala powder, turmeric powder and salt.
Remove the masala paste onto a bowl.

Stuff each eggplant with a tbsp or so of the ground masala paste.
Mix a quarter cup of water with any remaining masala paste and keep aside.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed eggplants into the pan.
Fry briefly, stir in the quarter cup water previously reserved.
Cook covered on low flame for good 10 -1 5 minutes or until eggplants are soft inside.
Stir in red chile powder and season with salt.
Remove from heat and serve stuffed eggplants onion masala with steamed rice and dal.

Notes: Make sure eggplants are cooked well before removing from heat.

Suggestions: Make sure to add few splashes of water if required while cooking eggplant.
Other Names: Vanakaya Ullipaya Masala Kura, Gutti Vanakaya Ullipaya Masala, Stuffed Eggplant Onion Masala.