STUFFED BABY EGGPLANT

For Gravy

Dry masala 2 cloves, 2 cardamom, 1 bay leave

1 chopped onion

1 1/2 chopped tomato

1/2 teaspoon grated ginger

1/2 teaspoon grated garlic

2 tablespoon grated coconut

1/2 teaspoon cumin

1/2 teaspoon red chilli

1/4 teaspoon turmeric

1 tablespoon coriander powder

1/2 tablespoon dry mango powder

1 tablespoon green coriander chopped 

4-5 curry leaves

3 tablespoon oil

Salt 

For Stuffing

10-12 baby eggplants

1 pinch carom seeds

1 tablespoon Sesame seeds

2 tablespoon Fresh grated Coconut

1 tablespoon Coriander powder 

1/2 teaspoon garam masala

1/2 teaspoon Red chilli powder

Salt to taste 

1 tablespoon Oil 

Recipe

Give four vertical slits(not fully) to the brinjals from the top.

Wash them with water dry on paper towel.

In a plate mix all stuffing & salt as per you taste and mix it well.

Now stuff all the brinjals with the masala.

Keep them in microwave safe container 

and cook it on medium high for 6-7 minutes till it is 80% cook.

Take a kadai or a shallow non stick pan, and heat oil in it. 

Add dry masala, sauté for a minute. 

Add cumin seeds when you hear spluttering sound, add curry leaves, followed by onion, ginger & garlic.

Cook it till it changes color to golden brown.

Add tomato cover the kadai and cook it on slow flame till oil comes out.

Add chilli, turmeric,coriender,salt & dry mango powder, cook it for 2-3 minutes.

Now add grated coconut and 1/4 cup of water and cook it for another 5 minutes.

Add brinjals to gravy, cover it with masala completely and cook for 5-6 minutes on medium flame.

Switch off the flame, garnish with coriander leaves, cover and rest it for 10 minutes 

Serve hot with chapati/naan.