Dice onion and place in blender along with tamarind, chilly powder, coriander powder, cumin powder and ginger-garlic.

Make a coarse paste leaving some small chunks of onion in the mix.

Keep the paste aside.

Cut the eggplant into 4 and stuff some of the paste into them.

Repeat the procedure for the rest of the eggplants.

Fry the leftover paste in oil.

Add salt to taste.

Fry for about 10 - 15 mins, till the raw smell leaves.

Add turmeric powder.

After it is cooked, add the stuffed eggplants and coat them with the cooked paste.

Cover and allow to cook.

Add little water while cooking is in process, until eggplants are tender to the touch.

:- This curry should not be liquid it should be semi dry.

:- Serve with rice.