Guthi vankaya kura

Ingredients:

Small indian eggplant - 10 to 12
Red Onions - 2 big
Green chilis - 3
Ginger - 1 inch
Garlic cloves - 4
Peanuts - a handful
Salt - to taste
Red chili powder - 1 tbsp
Turmeric - 1 tsp
Cumin seeds - 1 tbsp
Oil - 2 tbsp

Wash and slit the eggplants into 4 parts, leaving the stems intact.
In a pan, add 1 tbsp oil. Add the cumin seeds, and when they start to splutter, add the sliced onions, ginger, garlic and green chilis. Fry till the onions are soft and cool.
Add this to a blender and add the peanuts, turmeric, chili powder, salt and grind.
Stuff the mixture into the slit eggplants and reserve the rest.
In the same pan used earlier, add another tbsp oil, add the eggplant and fry on medium heat.
Add the remaining mixture to the pan and sprinkle with water if it's dry.
Cook till the eggplant is cooked through.
Serve with rice or roti.