Stuffed Baby Eggplant

What will you need?
Baby eggplants - 6-8
Onion - 1 large chopped in small pieces or paste
Ginger - finely grated or chopped 1 spoon
Garlic - finely grated or chopped 2 medium sized cloves
Tomatoes - 1 large chopped
Green chillies - chopped - 2-3 as per taste
Cilantro leaves chopped 2 spoons
Oil
Salt
Coriander powder - 1 spoon
Jeera powder - 1 spoon
Red chilli powder - 1 spoon
Garam masala - 1 spoon
Whole jeera seeds - 1/2 spoon
Optional - Grated coconut - 1 small bowl, Peanut - powdered 2 spoons

Preparation:
Wash the eggplants and slit half the length from the mouth of the eggplant making 4 equal corners. Don't cut the stem at the bottom. It is useful to hold and turn.
Boil this in pressure cooker for 5-10 mins in water and 1/4 spoon salt (do not let cooker to whistle. Switch off the stove before it goes on).
Filling:
Take 4-6 spoons of oil in a flat pan and heat it. Add 1/2 spoon whole jeera and let it splutter.
Add green chillies, ginger and garlic and stir till golden brown.
Now add the onion. Add 1/4 spoon salt and fry till golden brown.
Make a paste of all the powder masala (1 spoon each) using 3-4 spoons of warm water.
Add this paste to the pan and fry for 2 mins.
Add tomatoes and let it melt to form a smooth thick gravy like paste. You can also add the coconut and peanut and fry for 3-4 mins more.
Switch of stove and let it cool.

Take out the boiled eggplants and fill 1 spoon of the filling made above.
Fill up all eggplants and keep them aside.

Move the gravy paste towards the sides of the pan and add 2 spoons of oil in the same pan at the center. Slowly place the eggplants surrounded by the left over gravy paste.
Add salt as per taste. Turn eggplants occassionally till all sides are done. Add 1/2 cup warm water and let it boil for 3-4 minutes.
Add cilantro leaves to garnish on top.

Serve hot with naan or chapatis. I think this recipe goes very well in winters.