Stuffed Baingan

• Egg Plant (medium)     - 6
• Ginger-Garlic paste     - 1/2 tsp
• Cilantro (chopped)     - 1/2 c
• Onion (medium,chopped)     - 1
• Roasted Peanuts     - 1/2 c
• Cumin  Seeds   - 1/2 tsp
• Chilli pwdr     - 1/2 tsp
• Coriander pwdr     - 1/2 tsp
• Tamarind paste     - 1/2 tsp
• Turmeric     - 1/4 tsp
• Salt (Add to taste)     - 1 tsp
• Oil     - 3 Tbsp
• Water     - 1/4 c

1. Slit the Egg-plant twice along the center without removing the stalk. Put these into a bowl of water for 1/2 an hour.
2. Heat Oil in a wide vessel (preferably non-stick) with a lid.
3. Add the Cumin and chopped Onions. Fry on medium heat for 10 mins till onion are soft.
4. Add Ginger-Garlic Paste and saute for 5 mins.
5. Add all the spices along with the Tamarind paste and half of the water.
6. Powder the Roasted Peanuts and add to this along with salt.
7. Taste the masala and add little more salt if required.
8. Apply a till of this paste to the inside of the Egg-plant and arrange them in the pan. Add the remaining water.
9. Cover and cook this on low flame for 45 minute
10. Flip the Egg-plant half way through the cooking to fry the other side.
11. Add more water if gravy is  desired and let it come to a boil.

Serve this hot with paratha or rotis.
Tip : This can be made in advance and heated in the microwave before serving.