This dish is best enjoyed with rice and chapatti. I sometimes tend to have it plain as a stand alone dish. The stuffing will give the aubergine a mellow yummy flavoure and I have to warn you its addictive!
Start by keeping the Tamarind pulp in a bowl with little hot water.
Rinse the Aubergine and slit 3 inches crossed into the Aubergine as shown. Keep aside.
In a bowl combine all the stuffing ingredients mentioned above and mix them well.
Stuff the Aubergines with the filling full. Keep aside
Clean, rinse and cut the onions. Fry them with little oil on medium heat, glossy. Take them out of the pan and keep aside. In the same frying pan on low heat add the mustard seeds, cover and let them pop up. Then add the stuffed Aubergine to the pan and fry them all sides for short 4 minutes. Now add in the cup of water and cover. Keep on low heat for about 15 minutes and keep on turning every now and then the Aubergine so they get eavenly cooked. Add little water in case it all gets too dry.
Just 2 minutes before serving add into the pan the jaggery and tamarind pulp liquid and mix well.
Serve the cooked Aubergine with the fried onion slices and top with fresh chopped coriander.