Stuffed Eggplant Curry

A lazy evening when I was bored of all recipes and wanted to try something simple yet tasty, thought of all the yummy dishes and decided to eat Bengan. But was too tired to make the standard bhagara bengan. I was reminded of the tasty egg plant which my neighbor made during our Diwali get together.
Special thanks to her who gave me the recipe immediately and made our evening extra delicious with this simple curry.

Ingredients

1. 6-7 small round eggplant
2. 1 cup peanuts
3. 1 spoon coconut powder ( Optional)
4. 4-5 garlic cloves and 1/2 piece ginger ( optional)
5. 1 spoon dhaniya jeera powder
6. 1/2 spoon red chilli powder
7. Pinch of jaggery
8. Small lump tamarind

Method

1. Semi cut eggplant and boil them in microwave. Add a spoon of salt and turmeric, to avoid bitter taste of eggplant.
2. Dry roast peanuts, ( Peanuts need to be fried thoroughly) and add all the above ingredients.
3. Grind them into a thick, smooth paste. Add water or turmeric water if required.
4. Bring the boiled eggplant/brinjals to cool and stuff them with this paste
5. Let  eggplant/brinjal and the gravy simmer in a spoon of oil for 15-20 minutes
6. Garnish with cilantro and savor it hot with rotis or rice.