Brinjal curry with onion masala

Let's try to beat boredom with a few brinjal recipes. How about making Eggplant (brinjal) recipes more appealing?

Ingredients:

Brinjals - 1/4th kg (the lengthy ones, not the round ones)
Onions - 4
Green chillies - 4-5
Cumin seeds (Jeera) - 1 tsp
Coriander seeds (Dhaniya) - 1 tsp
Salt - to taste
Turmeric - 1 tsp
Curry leaves - a twig
Oil - 1 cup

Method:

Cut each brinjal into two or pieces (depending on the size of the brinjal) horizontally - each piece needs to be slit and stuffed. Leave the pieces in water. Meanwhile, cut onions into 4-6 pieces. Cut green chillies into half. Grind them together along with jeera and dhaniya to make a coarse paste. Now, take each piece of the cut brinjal, slit it vertically on both sides to give it a pouch-like look, stuff the onion paste inside it and keep aside. Heat oil a non-stick pan, add a few curry leaves and place the stuffed brinjals in the oil. Cover and cook on low/ medium flame, checking if it has become tender occasionally. The brinjals should be cooked and fried too. If there is any remaining onion paste, put it on top of the brinjals and let it all fry together. When it is cooked and the onion paste turns brown, with oil leaving the sides, remove from fire. Serve hot with rice.