Stuffed eggplant (भरली वांगी)

Nobody likes eggplant in my family, except me, neither do my parents...but this is my favorite recipe. My mom made it for me. There are many ingredients, and it is a time consuming recipe, but it is totally worth it. 

Ingredients:

• 8-10 small round eggplants
  
• 1/4 cup white sesame seeds
• 1 cup grated coconut
• 1/2 cup roasted and powdered peanuts
• 1 tsp each of chili powder, salt, garam masala and goda masala
• 3 tbsp oil (or more as needed -- I was reluctant to use more... :))
• 1 tsp of mustard and cumin seeds
• 1/4 tsp asafoetida
• 1 tsp turmeric
• lime size ball of tamarind soaked in water
• 1 tbsp jaggery (I omitted as I did not have it)

Recipe:

• Wash and dry the eggplants. Cut them as shown in the picture. You can even cut off the tops and make the slits from the smaller end.

• Dry roast the sesame and the peanuts in a skillet  and grind them to coarse powders. I used pre-roasted peanut powder.

• If you are using fresh coconut, grind it in a food processor. (I used pre-grinded frozen coconut)
• Combine the coconut, peanut and sesame powder in a bowl.(My coconut looks, kinda green in the picture, as I used the same processor bowl in which I made this green mint chutney)

• Add garam masala, goda masala, chili powder and salt and combine well.

• Stuff the eggplants with this mixture as shown in the picture. 
• Do the same with all the eggplants. A bit of coconut-sesame-peanut masala will be left over, keep it aside.

• Heat oil in a wok. Add mustard and cumin seeds. Once they crackle, add asafoetida and turmeric. 

• Now add the stuffed eggplants, and saute them on medium high flame, till they are coated with oil and the skin begins to get brown. 

• Cover the wok, with a lid and let the eggplants cook for a while...about 5-7 minutes.

• Add the remaining coconut mixture, and about half cup of tamarind water (strained) and the jaggery. Adjust the salt and the chili powder according to your taste.

• Cover again and let it cook for another 5 minutes.
• Check and adjust the heat to medium to low and keep the pan covered. 
• If you need, add about half to one cup of water and let the eggplants cook in the sauce for about 7-10 minutes covered.

• At the end of 10 minutes, the sauce is sort of dried(not very liquidy) and the eggplants are cooked. If you have added more oil, you can see a layer of oil separated on the top.

• Serve hot garnished with coriander.

Quantity:

• 4-6 servings, along with chapati and other sides.

 Notes:

• You can deep-fry the stuffed eggplants, and then add to the sauce. Then the cooking time will be very short.
• I have heard that the deep-fried version is very tasty...I haven't tried it.
• If you follow this way....the cooking time will be around 20-25 minutes.....till the eggplants are slow-cooked on a medium-low flame.