Prepare the basic coconut curry(recipe is already on the blog) and keep it aside.
I have used the small round eggplants as you can see. Remove the green leafy portion with a knief but keep the stem of the eggplant.
Make 2 slits in the center (from the bottom all the way up till the stem)at right angles so the eggplant is cut into 4 parts as shown below. The 4 parts should be together and not fall apart.
Add the gravy into the slits. It does not matter if some of the gravy comes out (this might be a bit messy).
Fill the gravy into all the eggplants as shown:
Heat oil in a pan.
Once the oil becomes hot, add all the eggplants and add some more gravy on top (depending on how much curry you like). So basically the eggplants are stuffed with the gravy and cooked in the same gravy.
Stir gently on medium flame for about a minute or two and then you can add 2-3 tbspn of water if you think the gravy is very thick.
Lower the flame,cover it and let it cook. I have kept another container filled with water on top of the lid so that the steam should not escape and the eggplants can cook faster.
Open the lid and stir, doing the stirring bit every 3-4 minutes making sure the gravy or eggplants do not get burnt and then covering it again and continue to cook on low flame. If the gravy becomes thicker keep adding 2-4 tbspn of water from the sides in a circular fashion. Stir the eggplants, cover and continue cooking on low flame.
Insert a knife on the top (below the stem) of the eggplant to see if its soft and cooked.
If they have become soft then they are cooked. (You can adjust the gravy to make it more thicker by increasing the flame and cooking further for another 2-3 minutes till the gravy is become thicker or have it the way it is). Finally garnish with freshly chopped coriander and serve hot with Roti or Paratha.
“If you don’t take care of your body, where are you going to live?” ~Unknown
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