BAINGAN CURRY

Prep Time : 20 mins
Cooking Time : 30 mins
Serve : 5

INGREDIENTS
Small size eggplant/baingan  -  10
Finely chopped onion  -  2
Mustard seeds  -  1 tsp
Salt  -  to taste
Oil  - 4 tbsp
Coriander leaves  -  1 tbsp
For paste
Grated coconut  - 1/4 cup
Roasted peanuts  -  2 tsp
Imli paste  -  1 tsp
Red chilly powder  -  1 tsp
For filling
Cumin seeds  powder  -  2 tsp
Red chilly powder  -  1 tsp
Salt  -  to taste
Turmeric powder  -  1 tsp

METHOD
Wash and clean the eggplant/baingan stalk trimmed and partially slit into quarter
Take a bowl add filling ingredients and stuff in the baingan.
Grind all the paste ingredients to make a paste..
Heat oil in a pan and add mustard seeds to crackle
Add onion and saute till brown.
Add baingan and cover it and cook in a low flame.
When it half done add readymade paste and one cup of water.
Add salt and cook till gravy thick.
Garnish with coriander leaves and serve hot.