Bharli vangi/Tumb badnikayi (stuffed eggplant curry)

This is a fusion of North Karnataka and Maharashtra stuffed eggplant recipes.
Ingredients:
1. 8 Indian eggplants washed, but don't chop off the stems
2. 1/2 cup of roasted peanut powder

3. 1/2 cup of roasted karellu/gurellu powder (Niger seeds). If you don't have it, just use more peanut powder for now. See the image below

4. 3-4 leaves of tamarind soaked in water to get a paste
5. 1/2 tbsp of Goda masala (optional, it adds the sweet and spicy taste). You can also use kare khara
6. 2 tbsp Red chilli powder or depending upon you desired level of hotness
7. Salt to taste
8. 2 tbsp oil for seasoning
9. 1 tsp cumin seeds
10. 4-5 curry leaves
11. 3-4 garlic cloves, crushed
12. Fresh cilantro for garnishing

Method:
1. In a bowl, mix the peanut and karellu powder, salt, chili powder and just little water to make a thick paste for stuffing. Make sure the paste is not too runny to stuff.

2. Give two intersecting slits to the eggplants from the end opposite of the stem , towards the stem. Stop just above the stem. Make sure you don't cut the eggplant to slices, so that you have good pocket to stuff the paste
3. Now fill each eggplant with the paste we made in step# 1

4. Heat a pan with oil, and splutter cumin seeds
5. Add curry leaves and garlic paste, fry until garlic turns brownish
6. Now add the stuffed eggplants, fry for a minute
7. Stir them so the other side of the eggplants are cooked too
8. Now add tamarind paste and goda masala and stir
9. Add around a 1/2 cup of water. After a boil, taste the gravy and add salt and chili powder accordingly
10. Cover and cook the eggplants stirring occasionally, until the eggplants are soft enough.
    Make sure you don't mash the eggplants while stirring.
11. Remove from heat and garnish with chopped cilantro

Serve with roti or rice.