Chitranna: Eggplant Stuffed( in Spicy curry)

First I Wish You all Happy MAKARA SANKRANTHI......

This curry was a fav of every one at my home..My mom prepares this eggplant stuff so delicious that we use to eat one more extra rooti (any kind of )on that day..and even We love to eat this curry with hot rice along with coconut oil...yummy..recalling those memories I prepared those eggplant stuff last week end..It was very tasty...just look at the recipe...

Ingredients:
Eggplant 10-12 (small sized)
Tomato finely chopped 2
Onion finely chopped 1 big
coriander leaves finely chopped 3TBSP
Red chili powder 1tsp
Dry Mango powder 1tsp
Cinnamon powder 1tsp
Salt to taste
Ginger 1 inch piece
Garlic 2-3 cloves
Green chili 2-3
Shredded Coconut 2 1/2 cup(i have used Dry coconut)

For Dry Roast:
Dalia (roasted split chickpea)3TBSP
Cumin seeds 2tsp
Clove 4
Sesame 1/2tsp

For Tempering:
Oil 1/4 cup
Mustard seeds 1/2tsp
Turmeric powder 1/4tsp
Curry leaves 6-7

How to Prepare:

Heat a small pan and Dry roast Dalia,cumin seeds and clove for 2-3mins Once the Dalia had light brown spots add sesame after 30 seconds turn off the heat.Keep aside for 5mins....
Add coconut in a blender along with fried ingredients, green chilies, ginger, garlic and grind it into semi solid powder.(without adding water) and transfer to a big bowl.

Wash eggplants and slit into (slit from the bottom)4 or 6 slivers(without separating the slits).

Now mix the chopped onion, tomato and coriander. Add salt, Cinnamon powder,Dry Mango powder and red chili powder. Mix well ...and stuff the above masala in the slits of eggplant.

Heat oil in thick and broad bottomed pan. Add mustard, turmeric and curry leaves,after a min keep all the eggplants in the pan and sprinkle left over masala on top of the eggplant.Add water around 1glass(add more water if required..

Cover with a lid,,and cook on high flame for 2-3 mins and bring it to medium flame until the eggplants are done.(check in between to avoid burn on to bottom).once done turn of the heat..