Cut onion and place them in blender along with tamarind, garam masala powder, chilly powder, coriander powder, cumin powder and ginger-garlic.
Make a coarse paste, set aside.
Now Cut the eggplant into 4 and fill some of the paste into them.
Repeat the procedure for the remaining eggplants.
Fry the leftover paste in the oil and add salt to it.
Sauté for about 10 to 15 minutes until the raw smell leaves.
Combine turmeric powder with it.
• Add the stuffed eggplants and coat them properly with the cooked paste.
• Cover and add little water to it, curry should not be liquid it should be semi dry.