slit lengthwise the eggplants but not cutting it through, stop right at the cap.
mix ingredients 2,3 and 4 (salt, chilli powder, and turmeric powder) apply this mixture to the insides of the eggplants and keep them aside.
Meanwhile in a heavy bottomed pan or wok heat the oil and temper with the fenugreek seeds coriander seeds and red chillies. Stir for half a minute and then add the chopped onion and sauté till they turn pink.
Add the grated ginger and continue stirring for about half a minute before adding the salt, chilli and turmeric powders.
Keep stirring the mixture for a few seconds and add the tomato puree and keep stirring till oil seperates.
Add the eggplants and the tamarind paste. Stir and add a cup of water and cover it and let it simmer till the eggplants are mushy and the sauce is not runny anymore.
Add the sugar, and adjust the seasonings before turning off the heat.