Thumbgaai

This I learnt from a North Karnataka friend. I personally prefer the non-fried version. It goes very well with both chapati and rice.

Small round eggplants - 10-12

Hurigadle- 1 Tbsp

Coconut grated - 2 Tbsp

Puli= good amount

Bella - accordingly

Red chillies - 6-8

Dhaniya - 2 tsp

Jeera - 2 tsp

Menasu - 1 tsp

Yellu - 2 tsp

Kotambari - 1 kattu

Onion - 1 chopped

.Taalip - mustard seeds, karibevu, red chillies, manjal and hing

Slit the eggplants in half keeping stalk intact. Smear salt on the insides and set aside.

Grind all the ingredients (except the onions) into a gatti but fine paste. Fill eggplants with the paste.

Chop onions. Taalip - mustard seeds, Karibevu, Turmeric, red chillies and hing. Add the onions and fry for about 3 mins.

Option 1: Shallow fry the eggplants and add to the paste.

Option 2: Add the stuffed eggplants and saute for just 2-3 mins. Add the remaining paste, water, and pressure cook. Switch off after 2-3 whistles.

Tip: I have always followed option 2. I use the pressure pan to saute the onions, etc. And cook the eggplants directly in it.