Stuffed Eggplant

 Recipe Ingredients:

12 fresh egg plants
5 tbsp oil
1 cup bengal gram
1/2 cup black gram
10 large dry red chillies
1/4 cup coriander seeds  
Salt to taste

How to Prepare:
 

Fry Bengal gram, back gram, dry red chillies and coriander seeds in 1 tsp oil over medium low heat. Allow to cool for a while, once done transfer mixture to blender and add a table spoon of salt and grind to a fine powder. Transfer the powder to a bowl.

Wash the eggplants. Make a + slit length wise and keep them aside until needed. Take 1 tbs powder for each eggplant  to fill the stuffing area slowly without breaking the eggplants. Stuff all the eggplants.

Heat 3 tbs oil in a cooking pan. Now slowly place each of the stuffed eggplants in the pan.  Sprinkle little oil on the top of the stuffed eggplants for every 10 min check the eggplants and turn over the other side, repeat the same for the renaming sides. Cover the lid and cook for another 30 minutes on slow heat until the eggplants are tender to touch. Eggplant curry is ready. Serve hot.

Serving Suggestions:

Serve with rice.