Eggplant curry stuffed with coconut

To make this eggplant side dish use small purple Indian eggplants.

4 medium sized small eggplants if it is really small about 8

1 + 1/2 tbsp oil

1 onion (4 tbsp chopped)

1/2 tbsp ginger garlic paste

1/2 cup coconut grated

1/2 tsp cumin seeds

1/4 tsp fennel seeds

1/4 tsp fenugreek seeds

1/2 tsp chillie powder

1/4 tsp chillie flakes optional

1 tsp coriander powder

1/4 tsp turmeric

1/2 tsp garam masala

1/2 tsp salt

1 tbsp tamarind to pulp

1 tbsp jaggery chunk (not grated)

2 cups water (to cover half the eggplant)

1/2 cup coriander leaves chopped garnish

Heat 1/2 tbsp oil add cumin, fennel, fenugreek seeds then onions. When onions are soft add the ginger garlic paste and coconut sauté till coconuts are golden brown. Remove from heat add spices then stuff the eggplants, there will be some left over. Can grind this mixture to a paste then stuff or stuff without grinding. Slit the eggplant about 4 times vertically keeping the top intact, trim the top stem a little.

Heat 1 tbsp oil and sauté the sides of the eggplant slightly till the outside of the eggplant changes colour. Then add jaggery, tamarind pulp the left over coconut mixture and cook on medium low heat for about 20 to 30 minutes covered till the eggplant is soft. When it is soft cook uncovered till the water has absorbed to a thick paste. Can keep the eggplants whole or lightly press it when it is cooking, I like to press it.

Adjust salt and spices. Remove from heat add coriander leaves mix it and keep it covered for a few minutes then serve hot with rice, bread or flat bread.