Vankaya Ulli Karam Kura (Stuffed baby eggplant with onion)

1/2 kg. Small eggplants

Filling:
3 medium size onions
1 tsp cumin powder
2 Tsp red chili powder
1-2 cloves garlic (optional)
Salt to taste

Coarsely grind onion, cumin, chili powder, (garlic – if using it) and salt.
Wash and slit the eggplants at the bottom, about 2/3 of the way – keeping them in tact at the stem.
Gently stuff each eggplant with a tsp of the ground spice.
Heat 5 Tsp oil. When the oil is hot, gently add the eggplants. Cover. Pour 2-3 Tsp of water on the lid.
After 5 minutes, turn the eggplants. Cover, this time, with no water in the lid. Repeat till all sides are cooked.

Indian green beans (chikkudu and goru chikkudu) and Donda can also be cooked using the same spice mix and method.

Beera Kaya and Donda Kaya can also be cooked using the same spice mix and method.