Stuffed Indian Brinjal Curry

Salt to taste
A Bunch of corriander leaves
3 Cinnamon sticks
3 Cloves
2 Red Chilly
1/4 Tea spoon Turmeric
1 TBSP Chilli Powder
1 Tea spoon Cumin Powder
1 Tea spoon Coriander Powder
1 TBL Spoon Ginger Garlic paste
2 Green Chillies
2 Tomatoes
4 Big Onions
2 TBL spoons oil
250g baby Indian Brinjal
250g baby Indian Brinjal
2 TBL spoons oil
4 Big Onions
2 Tomatoes
2 Green Chillies
1 TBL Spoon Ginger Garlic paste
1 Tea spoon Coriander Powder
1 Tea spoon Cumin Powder
1 TBSP Chilli Powder
1/4 Tea spoon Turmeric
2 Red Chilly
3 Cloves
3 Cinnamon sticks
A Bunch of corriander leaves
Salt to taste

Preparation

1) Wash and cut onions and chillis into cubes
2) Grind to a paste the onions, chillies, ginger/garlic paste, chilli powder, corriander leaves, corriander powder, cumin powder with turmeric and salt in a food processor.
3) Wash and dice tomatoes
4) Wash the brinjals and make two a horizontal and a vertical cut into the brinjal with out sepearating pieces (see video below)
5) Place the brinjals into a bowl of luke warm water and a pinch of salt for 2 minutes

Cooking Process

1) In a large wok, heat 2 TBL spoons of oil
2) Add 3 cloves, 3 cinnamon sticks and 2 crushed red chillies
3) Stuff the grinded paste into each brinjal with out seperating the pieces and slowly place in the wok one by one.
4) Cook with very low flame for 1 hour, turning ocassionally
5) Serve with plain rice and Carrot Raitha.