Stuffed Baby Eggplant Curry

Prep Time: 15-20min
Cooking Time: 25 mts in pot and 5-8mins only in Pressure Cooker
Serves: 4-5
Cuisine: Andhra-Indian.

Ingredients:
5-6 Baby eggplants( purple brinjals), wash, make + quarters with stalk intact(if stalks are green and good only)
1 1/2 tbsps oil





For stuffing:
1 tbsp coconut milk-optional or just add shredded coconut
1 tbsp dhania & Jeera pwd
1 1/4 tbsp roasted peanuts
1 1/2 tbsps roasted til/nuvvulu
small lemon sized tamarind, extract pulp(You can use Tamarind chutney if you have on hand)
1/4 tbsp grated jaggery (optional)
1/4 tsp methi pwd-optional
1 tsp ginger garlic paste
1 large onion, chopped
1/4 tsp garam masala (elaichi, cinnamon, cardamom)
1 1/4 tsp red chilli pwd
salt to taste
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
3 crushed garlic cloves-optional
a sprig of curry leaves
Direction:
1 Make a paste with all the stuffing ingredients. You make take a tbsp of water if you need to blend to smooth paste. Make a "+" slit in each brinjal, place stuffing as shown in the video and keep aside.
2 Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed eggplants in the oil and cook on medium high flame for 2 mts. Add water. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure the brinjals don't burn or stick to the pan.
Remove lid and cook for another few mts if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat.
4 Serve with rice or rotis.