Stuffed Brinjal (or) Ennai kathirikai

As i told earlier, i really dont like this veggie. But since Raja likes it very much, we have it in our weekly menu in some form. As the name says it takes a lot of oil. This recipe i came across in a cooking book.In our early marriage days since i dint know anything about cooking, borrowed  this cooking book from a friend in our nearby apartment and tried this.It was a hit with Rajas friends too. One guy even told that he also doesnt like brinjals and never try them.. But after tasting this he had started liking brinjals. Do i need another reason to blog this?

Ingredients:
Brinjal - 1 lb Indian variety (Smaller ones taste even better for this recipe)
Small onions - 10
Tomatos -2 (small)
Grated coconut - 2 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Ginger - small wedge
Garlic - 5cloves
Cinnamon - 1 inch stick
Cardamom - 1
Cloves - 1
Salt to taste
Curry Leaves - 2 stalk (optional)
oil

1.Cut each brinjal half way. Dont cut the brinjal into pieces.It should be intact with the stem. Just make two perpendicular cuts in the end oposite to the stem,so that u can stuff in the masala.
2.Grind all the above ingredients(little coarse) above except brinjal, salt, curry leaves and oil ,without adding water.Then add salt to the ground paste and stuff the masala into each brinjal and let it rest for 5 min.
3.Heat oil in a kadai and and add the brinjals.If u have excess masala dont throw it away add it into the kadai.
4.Cook with a lid  in medium heat. stir it frequently until the brinjals are cooked.
5.10 min before removing from heat add curry leaves and stir.

Note: Stir frequently or it might get burnt