Stuffed Baby Eggplants

Serves: 4

Baby eggplants - 6 small round
Onion - 1 large, sliced
Peanuts/Groundnuts - 1/4 cup
Tamarind paste - 1 tbsp
Rasam powder - 1 tsp
Red chilly powder - 1 tsp
Salt - to taste
Jaggery - 1 inch cube
Coconut - 1/4 cup freshly grated
Coriander - 4-5 strands
Curry leaves - 10-15
Ginger - 1 inch piece
Garlic - 2 cloves
Turmeric - 1 tsp
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch

1. Cut the eggplants lengthwise into quarters, from the round end two-thirds of the way down toward the stem, so that they can be stuffed with spices yet still remain whole. Soak the brinjals in salted water
2. Grind to paste peanuts, tamarind, rasam powder, red chilli powder, salt, jaggery, coconut, coriander leaves, 6-8 curry leaves, ginger, garlic, and around 1/4 cup of water in a blender or food processor.
3. Heat the oil in a pressure cooker, add mustard seeds and wait for them to crackle
4. Once the mustard crackles, add the cumin seeds, remaining curry leaves and asafoetida.
5. Now add the onions and fry on low flame until the onions turn into a golden brown
6. In the meanwhile stuff the slit eggplants with the paste prepared earlier and place them on the onions.
7. Pour any left over paste into the cooker and add water as consistency is required
8. Pressure cook for one whistle. Let it cool; remove lid and pour into a serving bowl

Variation:
- Cut the eggplants lengthwise and add once the onions and cooked; then add the paste from the blender and pressure cook