Make a “X” cut on the bottom of the eggplant, about 3/4th of the way up, make sure that the eggplant still holds together and does not break. Keep aside.
Dry roast the masala ingredients and grind along with the tamarind pulp, salt and a few drops of water to form a smooth, thick paste.
Gently open the eggplants and stuff the masala inside. Follow this process with all the eggplants.
Set any remaining stuffing aside as this will be used to make the gravy for this dish.
Heat 2 tbsp oil in a sauté pan; arrange the stuffed eggplants in the pan.
Cook with the lid covered on medium low heat until the eggplants are ¾th cooked.
Pour ½ cup of water to the left over masala and pour it into the pan, cover and cook until the sauce is bubbly and the eggplants are thoroughly cooked.
Check the seasonings and serve warm with rice.