Stuffed Brinjal with curry

Ingredients

• Brinjals -10 (choose fresh and small ones)
• Tomatoes-2 finely chopped

• Onions-3 finely chopped 
• Chilli powder- 1 tsp
• Green chilli- 1 chopped finely
• Degi Mirch - 1 tsp (for color)
  
• Oil- 6 tsp
• Mustard seeds- ¼ tsp
• Jeera- ¼ tsp
• Turmeric powder- ¼ tsp
• Coriander leaves- finely chopped 2 tsp
  

To grind

• Peanuts-6 tsp dry roasted
• Sesame seeds-6 tsp dry roasted
• Coconut grated- 2 tsp 
• Ginger garlic paste- 2 tsp
• Garam masala- 1tsp
• Salt to taste 

 Method

1. Wash the brinjals , do not remove the stem , and slit them vertically and horizontally like a plus sign(starting from the opposite end of the stem) without breaking them into halves.
2. Grind the ingredients to a fine paste. Stuff the paste into the brinjal slits.
3. Heat oil in a pan and add mustard seeds and jeera. When the mustard pops add the onions and green chillies. Saute for some time and then add the brinjals and the remaining paste. 
4. Fry for some time and add the chopped tomatoes, turmeric powder, chilli powder, salt and ½ cup of water. 
5. Close with a lid, simmer the flame and keep stirring every 5 minutes, gently without smashing the brinjals.
6. Remove from heat when brinjals are tender and when oil floats on top. Garnish with coriander leaves.Serve hot with rice.