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 requires very 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.

Preparation time: 10 mins
Cooking Time: 20 mins
Recipe Category: Curry, Side Dish
Recipe Cuisine: Andhra
Serves: 6 people

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:

1. Peel the skin of onions. Grate them. Add salt and red chilli powder to the grated onion and mix well.
2. Slit the baingan/Egg Plant into 4 parts keeping the stem side intact. Slit them from the back side.
3. Stuff them with the onion paste and press gently. 
4. Heat oil in a kadai. Put stuffed brinjals one after the other.
5. Sprinkle little salt over them so that their skin won't burn.
6. Cover it with a tight lid. Stir occasionally with a spatula used for dosa. 
7. Once the baingans become soft add the left over onion paste.
8. Stir it again and cover it. Once the moisture evaporates remove from the heat. 
9. Serve ullivankaya with hot rice.