Stuffed Brinjal/Egg Plant

I think 90% of us like this spicy stuffed egg plant! Too good to say NO...................... ;))
Take:
Egg plant/Brinjal (Small-medium size)-7
Oil-min 5 tsps
Tamarind juice-3 tsp(optional)
Water -0-50 ml

To Grind and Stuff:
Red chillies 8
Coriander Seeds 2 1/2tsp
Cumin seeds 1 tsp
Shredded Coconut 1 tsp(optional)
Sesame seeds 2-3 tsp
Ground nuts 2 -3 tsp
Garlic 4 cloves
Hing Powder a pinch
Salt to taste
To Do
•Dry roast each of the ingredients (in Grind and stuff list except salt and hing powder ) separately until it turns slightly brown (Sign: Aroma).
•Once all the ingredients are roasted, add hing powder and salt ,put in a blender and grind it to make a fine powder (without water).let the powder cool for some minutes.
•In the mean while, wash the egg plants and make a cross at its broader tip and run the knife till the edge of its thin green shaft.(Do not Cut in to four halves).
•Stuff the powder in to the egg plants.
•Once done, Heat oil in a pan, place the eggplants and toast it.
•Allow it to fry in oil for around 12 minutes in medium flame ; then sprinkle water ,close the pan with its lid and boil again.
•Watch out and twist the mixture when necessary( to avoid burns at the bottom of the pan)
•Let the egg plants boil for 15 minutes till the egg plants become soft and well-cooked.(Sign: Soft outer skin, soggy brinjals, the masala turn slightly brown oozing out some oil on the top of the mixture, well roasted green shaft )
•Pour tamarind juice and cook in medium flame for another 5 minutes
•And now it is all set to serve with Roti/Rice.

Note: The stuffed egg plants can be oven –grilled too.