Stuffed Vankaya (Eggplant)-1

Ingredients:

Small eggplants -10
Large Onions-2
Red pepper powder-1tsp.
Cumin powder-1tsp.
Salt-1tsp.
Oil-3-4 Tbsp.
Cumin Seeds-1/2tsp.
Mustard seeds-1/2tsp.
Dry chillies-2
Curry Leaves-few

Method:

Dice onions into large pieces. Add red pepper powder, cumin powder and half the salt and grind into paste, and set aside. Remove the stalks of eggplants. Slice 3 slices starting from one end up to the other without separating the bottom end. Turn to the bottom end and slice in between the previous slices avoiding to split the other end. Place them in salted water to avoid bitterness and discoloration. Take out each eggplant from salt water squeeze the excessive water, and stuff with the onion paste. Stuff all the eggplants in same manner and set aside.
Heat oil in pan, add dry red chillies, mustard seeds, cumin seeds and curry leaves, when they splatter place stuffed eggplants, sprinkle remaining salt and cook on medium heat until done, while rotating each piece to cook evenly. At end each eggplant should be soft and all the Onion masala is golden brown. Serve hot with Rice.

Note: You can add 1-2 Tbsp. of Curry powder(Koora Podi) to the onion paste, mix well and stuff the eggplants cook in same manner. This will give little different taste.