UlliVankaya/Baingan curry stuffed with onion paste

Ulli Vankaya or baingan stuffed with simple onion paste. I have learn this curry from my MIL. This is a very simple curry. If the baingan or Eggplant are fresh and tender the curry tastes really good. 

This curry needs little ingredients like salt, red chilli powder and some onions. The only rule is that we should not grind onions, on the other hand we must grate them with little patience.

Ingredients:

Small Baingan/Egg Plant-1/2 kg or 15 No.s

Medium sized Onions – 4 

Salt-to taste

Red Chilli Powder-1 tbsp or according to our taste

Oil-2 tbsp

Procedure:

Peel the skin of onions. Grate them. Add salt and red chilli powder to the grated onion and mix well.

Slit the baingan/Egg Plant into 4 parts keeping the stem side intact. Do not cut them instead slit them from the back side.

Stuff the baingans with the onion paste and press gently. 

Heat oil in a kadai. Put baingan one after the other. sprinkle little salt over the baingan so that the skin of baingan won’t burn. Cover it with a tight lid. Stir occasionally with a spatula used for dosa. Once the baingans become soft add the left over onion paste. Stir it again and cover it. Once the water evaporates remove from the heat. Serve with hot rice.