To prepare the eggplants, first rinse and pat dry them. Make four slits from the bottom and fill them with the stuffing mix. Rinse and chop the pearl onions like the eggplant by creating 4 slits in them.
To make the stuffing mix, you need half a teaspoon of fennel seeds, one-third teaspoon of ajwain, a quarter teaspoon of ground turmeric, one teaspoon of Kashmiri Chili powder, a quarter teaspoon of ground ginger powder, two teaspoons of ground coriander powder, one-third teaspoon of ground cumin powder, one teaspoon of amchur powder, two tablespoons of dry roasted crushed peanuts, and half a teaspoon of salt. Mix all the ingredients well and set aside.
To prepare the eggplants, first rinse and pat dry them. Make four slits from the bottom and fill them with the stuffing mix. Rinse and chop the pearl onions like the eggplant by creating 4 slits in them. Keep the left over mix aside.
In a deep pan, add three to four tablespoons of oil. Add mustard and cumin seeds and let them splutter. Add the stuffed eggplants and pearl onions, left over spice mix and cover, and cook on low heat for five minutes. After five minutes, add one-fourth cup of water and gently mix. Cover and cook for another 20 to 25 minutes until the eggplants are well cooked. stir intermittently. The onions will bloom open and mix them well. Turn off the heat and serve hot.
