Stuffed Baby-Brinjal

In my opinion, there are as many versions to this dish as there are cooks. My mom makes 2-3 different ways, I have seen Indira making in 3 different ways, and there might be so many more.
Here's my version.
Slice onions, ginger, garlic and fry them in a teaspoon of oil till the onions get brown in color. Then add some garam masala, salt, chilli powder and poppy seeds and fry for a bit more. Cool the stuff. Then put in a blender and make a paste. Add a tablespoon of butter to the paste.


Cut the brinjal like a plus shape while retaining the stem to hold it to together with the stuffing. Rub some salt in the insides of the brijals and then carefully pack the previously preapared masala paste into them. Try to leave some masala aside for gravy (optional)

Chop/mince one onion and one chilli, fry them in a teaspoon of oil. Then place the stuffed brijals in the pan. Place the rest of the masala paste in the center. Sprinkle 3-4 tablespoons of water on top and cover the pan with a tight lid. The brinjals will cook in the steam while getting the flavours from the masala. Every 5 minutes, turn the brinjals so as to cook all the sides. Once done, remove the lid and let them cook for few more minutes.
Sprinkle chopped dhaniya all over and serve. This makes an excellent dry side dish.