Ingredients:
Eggplants (or slightly bigger) - 4 tennis-ball sized
PTI Sesame Seeds Natural - 100 grams
Chilli - 4
Garlic - 4 pieces
PTI Poppy Seed - 1 tablespoon
White onion - 2 medium sized
PTI Turmeric Powder- 1/4 teaspoon
PTI Red Chilli Powder - 1 teaspoon
PTI Coriander Powder - 1 teaspoon
Cloves - 4
Cardamom pods - 4
Bay leaves - 2
PTI Cinnamon Powder - 1/4 teaspoon
PTI Coriander Whole - For garnishing

Directions:
Step One: Chop finely onions and fry them in a skillet with 1 tablespoon of vegetable oil until golden brown. Add the chilli, turmeric, coriander, and cinnamon powders. Mix and fry them slightly till they begin to give off the pungent burnt flavor. (Don't overdo it; the spices should not be charred.) Stop the heat and add crushed garlic, cloves, crushed cardamom, and bay leaves. Mix it while the skillet cools down. Add salt to taste. Step Two: Fry slightly sesame and poppy seeds in a skillet (no oil). Transfer them to blender and grind them to coarse powder. The oil in the sesame seeds will make the blend a bit pasty. At this moment, add the mix from the step one and grate the mixture until it is well blended. Take the half of it and set aside. To the other half add 2 cups of water (~ 300 ml). Mix it in the blender and transfer it to a steamer pot. Step Three: Wash the eggplant and slit them from the bottom side up in four cuts. Scoop out the inside to accommodate the sesame blend from the step two. Secure the loose bottom with a couple of toothpicks or wooden skewers. Put them in the steamer accessory and put it over the sesame sauce in the steamer pot. Make sure that the eggplant never comes into contact with the sauce. Steam them for 10 to 15 minutes or until they are tender. Take the eggplants out carefully. Transfer the sauce from the steamer pot to a saucepan and concentrate to about 100 ml. Garnish the sauce with chopped cilantro (coriander) leaves.
Serve the eggplant and pour the sauce over it.