6 sm Roundish eggplants
2 Ripe tomatoes
2 ts Coconut; freshly grated
2 ts Coriander powder
2 ts Cumin powder
1/2 ts Turmeric
2 ts Jaggery
1 tb Fresh ginger; grated
1/2 c Water
4 tb Oil
2 ts Salt
1/2 c Cilantro; chopped
Wash and make 4 slits lengthwise in each eggplant, but do not slice
through; slits should go only up to stalk. Grind coconut and ginger
powders together in an electric grinder; mix salt, and sugar
together. Stuff the eggplants with this masala. Any remaining masala
may be set aside. Heat oil in a wok and cook stuffed eggplants
gently, turning them until the color changes. Then add the tomatoes,
water, and remaining spices (if any) and cover with tight-fitting
lid. Cook for 5 minutes on low. Uncover and stir gently, so as not to
break eggplants. Remove from heat when cooked and garnish with
cilantro leaves.
