Daasi Dishes: Stuffed Eggplant Curry

Ingredients for Filling
5 or 6 small eggplants ( get the rounded Asian ones, not the large ones)
7 tablespoons of Olive Oil
2 tablespoons sesame seeds
4 tablespoons freshly grated coconut
1/2 teaspoon salt ( or as needed)
1 tsp red chili powder ( or reduce as needed)
1/2 teaspoon dried mango powder (amchoor, available in Indian store)
1/4 teaspoon sugar


Ingredients for Gravy

2 large Onions
1 inch piece of ginger
3, whole dried red chilies
3 tomatoes
1 teaspoon coriander powder
1/2 teaspoon dried mango powder (amchoor)
1 teaspoon salt ( or as needed)
1/2 teaspoon garam masala powder
2 pinches of sugar

1. Wash eggplants, Make two cross cuts from the top, leaving ed intact.
2. Mix all ingredients for filling together
3. Fill each eggplant with 2 teaspoons of the filling
4. Heat 7 table spoons of olive oil. Put eggplants in and cook for 3-4 minutes stirring occasionally. Cover and cook for another 15 minutes on low heat till soft. Keep turning eggplants till they are extremely soft. Drain the excess oil and keep aside
5. For the gravy, grind the onions, ginger, red chilies and tomatoes into a paste
6. Use the oil from Step 4  if less top it till it is around 4 tablespoons) and heat it. Add in the onion tomato paste. Cook till almost dry
7. Add the coriander powder, mango powder, garam masala and salt. Cook on low flame till Oil separates
8. Add 1.5 cups hot water to get a gravy. Simmer gravy for 5-7 minutes on low flame. 
9. Place the eggplant in the curry. Sprinkle 2 pinches of sugar, 1/4 teaspoons mango powder and 1/4 teaspoon salt on all the eggplants. 
10. Serve hot