1. Spray frying pan and fry red chillies, coriander seeds until coriander seeds turn light brown.
2. Transfer a plate and in the same pan roast sesame seeds until they turn light brown.
3. Soak tamarind in water.
4. Powder the red chillies, coriander seeds and sesame seeds in a spice mill.
5. Add salt and turmeric powder.
6. Wash eggplants and wipe dry.
7. Slip the bottoms into 4 pieces keeping the top intact.
8. Stuff eggplant with the above powder.
9. Add oil to a big flat pan.
10. When oil is hot, add stuffed eggplants one at a time in a single layer.
11. Cover and cook on medium heat turning the eggplants until eggplants are 3/4 cooked.
12. Add chopped onions and fry for another 5 minutes.
13. Add tamarind juice and sugar and mix gently without breaking eggplants.
14. Cover and cook another 5-8 minutes on low flame.
15. Garnish with coriander leaves.
16. Serve with hot cooked rice.

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