Rinse the eggplants and pat dry. Make a slit lengthwise on each of them. In a bowl, mix together all the mentioned ingredients meant for the stuffing.
Smear some of the stuffing in the slits of the eggplants. Heat 2 tbsp. oil in a kadai / pan and fry the stuffed eggplants by covering with a lid, till they are almost cooked. Flip them over gently at intervals.
Remove them on to a plate with a slotted spoon.
Heat remaining oil & temper with bay leaves, dry red chili, cinnamon,
cardamoms, cloves, mace & cumin seeds. Saute for a few seconds.
Then add the onion and fry till it turns light brown. Add ginger-garlic paste & all dry spices mixed with some water.
Add the yoghurt and give it a stir. Drop in the fried eggplants & some water. Cover & simmer on a med. flame for 4-5 minutes.
Switch off the flame and add the coriander leaves. Serve as a side dish with
plain steamed rice or any flat bread.
