for 10 eggplants :
1bunch of corriander leaves
3 to 4 green chillies
salt to taste

1.First cut the eggplant into 4 whole without making it into pieces for stuffing the paste (guthi ) and keep them a side.
2. corriander paste : wash the leaves and cut the leaves grind the leaves along with green chilliesand salt without adding water .
3. Now the paste is ready for stuffing
4.stuff this paste into the eggplant .
5.take a pan and boil some cooking oil till it gets heated
6.place the stuffed eggplants in the pan and close it with a plate filled with water so that the eggplant is well cooked leave it till the eggplant changes the color to brown.(well cooked).
7. If u want the curry to be gravy put some extra corriander paste above the curry at last and leave it cook for 5 to 6 minutes.
Very tasty andhra curry