Vankaya Ullipaya Kaaram (Spicy Onion mixture stuffed Eggplants)

Preparation - Wash, wipe and slit 8 Brinjals/Eggplants keeping the stem intact and immerse it in salted water.
Masala Paste - Grind 2 medium Onions, 2 tsp of Red Chilli Powder, Salt to taste, ¾ tsp of Tamarind Pulp, a pinch of Turmeric Powder and 2 Garlic Pods to a coarse paste.
Heat 1 tbsp of Oil in a pan; add the ground paste and fry until the raw smell goes away (approximately 8-10 mins). Remove the paste and keep it aside.
Heat a tbsp of Oil, place the brinjals carefully in the oil, sprinkle some Salt and saute for 2 minutes. Pour few tbsp of Water and cover cook with a lid on low heat for 8-10 minutes until brinjals are tender and cooked. Remove from heat, let them cool and stuff the brinjals with the fried onion mixture.
Heat a tsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, few Curry Leaves and place the stuffed brinjals in the pan. Add the remaining onion mixture to it and fry on medium high heat for 5-6 minutes until it is evenly browned. Serve hot with white rice after garnishing with Coriander Leaves.