Stuffed Eggplant Curry

Picture of Stuffed Eggplant Curry
Eggplant - 8 ( 250 gms )
Oil - 2 to 3 tbsp
Green Coriander - 2 to 3 tbsp (finely chopped )
Fresh Coconut - 2 to 3 tbsp (grated )
Sesame seeds - 2 tbsp
Roasted Peanuts - 2 tbsp
Coriander powder - 2 tsp
Fennel powder - 2 tsp
Cumin seeds - 1 tsp
Turmeric powder - ½ tsp
Red chili powder - ½ tsp
Mango powder - ½ tsp
Ginger paste - ½ tsp
Green chilies - 2 (finely chopped )
Asafoetida - ½ pinch
Garam masala - ¼ tsp
Salt - Less than 1 tsp (or to taste )
1. Heat pan. Add ¾ tsp cumin and sesame seeds too, roast until they change color. Take out in a plate.
2. Slightly roast freshly grated coconut too. Turn off flame.
3. Take 2 tbsp roasted peanuts,roasted coconut, roasted cumin and sesame seeds in jar Coarsely grind all. Take out in plate.
4. To the ingredients in plate add 2 tsp coriander powder, 2 tsp fennel seeds powder, ½ tsp ginger paste, ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp dry mango powder, 2 finely chopped green chili with seeds removed.
5. Add ¼ tsp garam masala, Less than 1 tsp salt Mix all ingredients till they blend well.
6. Take 8 small eggplants, cross cut them. Fill the masala with a spoon.Press it well. Stuff all likewise.
7. Put cooker to heat, add oil once rightly hot, add cumin seeds,1/2 pinch asafoetida. Add leftover masala to it. Slightly roast it.
8. Add stuffed eggplant. Mix the eggplant well in the spices. Add ½ or ¾ cup water to it. Keep gravy consistency as desired.
9. Close the lid of the cooker.Increase the flame. Cook until a single whistle. Then turn off flame. Wait till the pressure escapes from the cooker.
10. Eggplant is ready, Sprinkle a little green coriander over it. Take out the the eggplant in a plate. Pour the gravy over the eggplant.
11. Stuffed baingan in cooker is ready.Garnish with a little green coriander.You can serve it Chapati , paratha , naan or rice.