Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, half of the mustard oil and coriander leaves.
Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking.
Heat remaining mustard oil & saute the eggplants till it is slightly browned.
Stuff little of the paste in each of the eggplants and place in the centre
of a banana leaf. Cover it with some of the leftover paste & place a chilli over it.
Fold the banana leaf into a parcel. Tie with a string and keep aside. Do
the same with rest of the eggplants and the paste.
Steam for 15 minutes. Midway, turn them over gently to cook the other side too.
Serve with hot steamed rice or chapati.
