Kashmiri Style Stuffed Brinjal ( Baingan ) Fry

2 baingan ( brinjal )
2 teaspoon oil ( As per Vanitha magazine, they recommends 250 ml oil. But I used only 2 teaspoon + 1 tablespoon )
1/ 4 teaspoon cumin ( jeera ) seeds
1 onion, roughly chopped
10 cloves garlic, chopped
1 - inch piece ginger, chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/ 4 teaspoon garam masala powder

1/2 teaspoon salt ( or to taste )
2 tablespoon tomato puree / paste
2 teaspoon chopped coriander leaves
1 tablespoon oil
1 teaspoon extra chopped coriander / mint leaves

Wash the brinjals and slit lengthwise into four with base and stem intact ( Tip - Make deep slits or else it won't cook inside and stuff the filling carefully )

Make a paste of chopped onion, garlic and ginger. Do not add water.

Heat 2 teaspoon oil in a pan. Add cumin seeds and fry for 2 - 3 minutes.

Add onion - garlic - ginger paste. Saute on a low heat for 8 - 10 minutes till the mixture thickens / light brown in color and nice aroma.

Add red chilli powder, turmeric powder and garam masala powder. Mix well and saute for 2 - 3 minutes or till the raw smell goes.

Add tomato puree / paste and salt to taste. Fry for 8 minutes until the mixture thickens. Add chopped coriander leaves and mix well.

Stuff each brinjal with this mixture. Reserve the remaining mixture.

Heat 1 tablespoon oil in another pan. Gently arrange stuffed brinjal fry for 3 - 5 minutes.

Add remaining mixture, saute slowly and cover with a lid. Stir occasionally.

Fry for 12 - 15 minutes on a very low heat until the gravy well coated on brinjals and brinjal softens. Sprinkle chopped coriander / mint leaves.

Serve hot as a side dish with Rotis / Rice.