Gutti Vankaya Koora (Masala Eggplant)

Ingredients:
black eggplants - 6
onions - 1chopped

Stuffing masala:
poppy seeds - 2tbsp, dry roasted
sesame seeds - 1tbsp, dry roast
peanuts - 3tbsp(1/4 cup), dry roast
coconut powder - 2tbsp, dry roast
tamarind - little(soak in water for 10 min)
garlic - 2 cloves
onion - 1 small
mirchi powder - 1/2 tsp
turmeric powder - 1/4 tsp
dhania powder - 1 tbsp
jeera powder - 1tsp
garam masala powder - 1/4 tsp
salt - 1 tsp
oil - 3 tbsp

Wide pan

Method:
1) Take each eggplant and make a plus shape slit towards stem side but not all the way through (one vertical and one horizontal slit).

2) Now put these cutted eggplants in salted water , to remove bitterness.

3) First take poppy seeds in a jar and grind it till powder, then add peanuts, coconut powder grind it in paste. Now add tamarind, onion, cilantro,garlic, grind it in paste. Now add all the spices with tamarind water and grind in a smooth paste.

4) Take out all the eggplants from water ant put it on the plate. Fill up the plus shape slit (gap) with stuffing using spoon or your fingers. Put them aside.

5) Put 1 glass of water in jar, this you can use for gravy.

6) Heat oil in a pan. Add onions and stir it. After a min. add stuffed eggplants to it, and put the lid. Leave it for 5min in med. heat. Now remove the lid, flip the each eggplant , so that it will cook on both sides.

7) Now reduce the heat, add the masala water(which is in jar) to it and cover it for 10 min . Remove the lid and check all the eggplants are well cooked, if not add some littlt water to it.

8) When gravy becomes thick remove from the heat.

It goes well with rice, pulao roti or anything.

It is very yummiest curry which I like most.