Stuffed Mini Eggplants in Kadai Gravy

If there is one dish that instantly takes me back on the memory lane it has to be the stuffed eggplants. A variation of stuffed eggplants used to feature in our weekly menu at least once.It conjures up a good memory of me helping my mom stuff the eggplants with the ground masala while she prepares the eggplants to be stuffed. It used to be a competition of sorts..whether I stuff the eggplants first or she cuts it first..Oh, I miss the good old days!My mom has at least a half a dozen variations for this. Eggplants with dry masala stuffing, mixed roasted gram and coconut stuffing, steamed stuffed eggplant, stuffed eggplants in spicy gravy and what not..Even though this recipe is adapted from my mom's it has deviated so much that I could almost call this my own. :).

For the Stuffed Mini Eggplants, my way:
Ingredients:

• Mini purple Eggplants - 15
• Onion - 2, large, chopped
• Tomato - 5, medium, chopped
• Curry Leaves - 6 big stalks, coarsely chopped
• Garlic - 6 Cloves, chopped
• Ginger - 1/2 inch, roughly chopped
• Culinary Poppy seeds - 1 1/2 tbsp
• Dry Red Chilli - 3
• Green Chilli - 3
• Chilli powder - 1 tsp or less
• Coriander - 1/4 of a bunch, chopped
• Olive Oil - 4 tbsp
• Turmeric powder - 1/8 tsp
• Coconut - 2 tbsp (optional)

For the Ghee Rice:

• Check this out.
  

Procedure:

• In a thick bottomed pan, heat a tbsp of oil, add the onions, garlic, both the chillies and saute until onions are browned.
• Add the curry leaves to it and fry until it gives out a nice aroma.
• Follow up with turmeric powder, poppy seeds, chilli powder, tomato and salt. Fry for about 5 minutes until tomato loses shape.
• Switch off the stove.Add the coriander and coconut(is using).
• Grind them to a grainy paste in a blender.
• Trim the crowns of the eggplant, but do not discard it entirely.
• Quarter the eggplants without separating the sections so they are opened like flowers.
• Stuff the ground mixture and line them up in a plate.
• Heat the same thick bottomed pan with remaining oil and gently add the stuffed eggplants.
• Brown the eggplants slightly and pour the remaining leftover mixture on top.
  

• Close the lid and cook them for 25 minutes on medium-low flame or until the flesh of the eggplants are tender and the gravy thickened.
• Serve hot with Ghee Rice or Roti or with toasted wheat bread slice.

Enjoy!