Vankaya Ullikaram (Onion stuffed Indian small eggplant)

Ingredients:
1 onion
1-2 Spoons red chilli powder
Salt to taste
Pea size tamarind
Salt to taste
Preparation:

1. First slice the onions into small pieces
2. Take the eggplant and holding the eggplant with the stalk of the eggplant in one hand and slit the eggplant from the other side of the eggplant into four pieces. Note: Make sure that the eggplant is not completely cut into pieces till the stalk.
3. Stuff the eggplant with the prepared onion paste.
4. Take pan and add the stuffed eggplants and sprinkle with few drops of water and cover with a lid.
5.Cook for 10 mins and turn the eggplants till they are golden brown color and make sure they don't turn black.
6. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Preparation of the spice paste for stuffing:
Add the Onion pieces, Red chilli powder and tamarind and mix them together in the mixer with 4 spoons of water and add salt for this mixture.