Baingan Masala / Eggplant in a Spicy Gravy

• Eggplants / Baingan / Brinjals                - 8 to 10
• Coriander pwd                                       - 1 tsp
• Green chilly                                           - 1 or 2
• Oil                                                        - 3 tbsp
• Onion                                                   - 2
• Ginger garlic paste                                - 1 tbsp
• Turmeric pwd                                        - ¼ tsp
• Red chilly pwd                                      - 1 tbsp
• Cumin pwd                                            - ½ tsp
• Tomato                                                 - 2
• Garam masala pwd                                - ½ tsp
• Salt to taste
• Fresh coriander leaves

1. Wash the brinjals well, dry it and  cut the stem.
2.  Slit ¾ of the length of each brinjal into a criss-cross, leaving the attached at the other end.

3. Mix the coriander pwd, finely chopped green chilly, salt and 2 tsp of oil.
4. Stuff the masala in the eggplants and keep aside.
5. In a frypan, heat oil.
6. Add chopped onions and sauté till it is golden.
7. Add ginger garlic paste and cook for 2 to 3 minutes.
8. Add turmeric pwd, red chilly pwd and cumin pwd, combine well.
9. Add the chopped tomatoes and  cook  till oil separates.
10. Add ½ cup water and allow the gravy to boil.
11. Add the stuffed eggplants into the gravy.
12. Cover with lid.

13. Cook on a low flame, till  the eggplants are soft and done.

14. Add the garam masala pwd in the last.
15. Check for salt and remove from flame.

16. Garnish with fresh coriander leaves and serve hot with plain white rice.