Finely chop two onions and add salt and gram flour.
Clean the brinjals and cut the stem.
Slit them lengthwise without splitting them into two.
Stuff with the gram flour mixture and coriander leaves.
Heat oil in a pan and fry one chopped onion, add chilli powder, turmeric powder, caraway seeds, bay leaf, cinnamon and cloves.
Add salt and sugar to taste. Add 1 cup water.
Arrange stuffed brinjals over this and cook, covered, till soft.
Garnish with chopped coriander leaves and serve.
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