Stuffed Eggplant...Vazhuthiningya nirachathu...

Ingredients:
Brinjal(eggplant)- 5 small violet ones with the tail.
onion - 1 big finely chopped
grated coconut - 1/4 cup (u can also u dry coconut)
green chilly - 1
groundnut - 2 tbsp
red chilly pd -1 tsp
turmeric pd - 1/2 tsp
coriander pd - 1 tsp
mutton masala - 1tsp
coriander leaves - 1/4 cup finely chopped
salt - to taste
oil - 2 tbsp
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
asafoetida- a pinch
water - 1/4 cup

Method:
Take 3/4th of the quantity of chopped onions and saute it in a little oil till it turns light brown. Keep this onion aside for cooling. Now roast the coconut for a while till it turns light brown. Keep this aside.
Now grind this sauted onion, roasted coconut, green chilly, red chilly pd, turmeric pd, coriander pd, mutton masala(chicken masala), groundnut, salt, coriander leaves with little water to a smooth paste.
Clean the small brinjals.Slit each eggplant lengthwise from top towards stem but don't cut all the way through. Make another cut perpendicular to the first cut without going all the way through the stem. Now soak these eggplants in water with a pinch of turmeric added to it. Take each eggplant and fill the slits with the masala. After this some masala will still be left over.

Heat a kadai/pan. Put some oil and splutter mustard seeds, cumin seeds and a pinch of hing/asofoetida/kayam. Add the remaining 1/4 part of chopped onions and saute till it becomes light pink. Lower the heat. Now release each of the stuffed eggplant into this and cover with lid and cook for five mins. Lift the pan and stir gently and add the remaining masala with 1 cup water( or as required for the gravy) and cover with lid and cook for 15 to 20 mins till done. Make sure you stir occassionally and turn the eggplants so that it gets cooked from all sides. Add enough water for the gravy( I generally add water to the mixie after removing the masala and use this water in the gravy). Also check the salt. Once u get a thick gravy and the eggplant is done remove from fire and serve hot with chappati.


Some people also add tamarind pulp, and a little jaggery while grinding masala which gives a sweet sour taste.