PREPARATION

1. Take a pan, add 4 dry red chili, 2 tablespoons cumin seeds, 2 tablespoons coriander seeds and dry for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and allow it to cool.
3. Transfer this into a blender, add 50 grams dry coconut, 5 garlic cloves, 7 - 8 curry leaves, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric and blend it well.
4. Take a eggplant and make four cuts in it.
5. In a bowl, add 1 litre water, 1 teaspoon salt and mix it well.
6. Add the eggplant in it and mix it well.
7. Now, take the eggplant and fill it with prepared mixture.
8. Heat 25 milliliters oil in a pan, add the stuffed eggplant in it and stir well.
9. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Then, add the leftover prepared masala and mix it well.
12. Again cover it with lid and cook for about 10 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Again cover it with lid and cook for about 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Add 1 tablespoon coriander and mix it well.
17. Cook for 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Serve.