Guthi Vankaya (Eggplant Masala)

Ingredients:

Brinjal (round and hard type) (Violet or green)	6 – 7 nos
Onion	1 medium
Garlic	2 – 3 cloves
Curry leaves	few
Coriander leaves	few
Mustard	¼ tsp
Oil	3 tbsp
Tamarind	½ small lime size

Ingredients for spice powder:

 

Turmeric	1/8 tsp
Red chilli-coriander powder mix	1 tsp
Sambar powder	1 tsp
Salt	1 tsp

Ingredients for grinding:

 

Groundnut (roasted)	4 tbsp
Sesame seeds (white)	2 tbsp
Red chilli	5 – 6 nos
Coriander seeds	1 tsp
Cumin seeds	1 tsp
Curry leaves	5 – 6 nos
Oil	2 tsp

Method:

1. Prepare the masala for stuffing:  Heat 2 tsp of oil in a kadai. Add all the ingredients mentioned for grinding except sesame seeds. Fry in low flame for 2 minutes. Then add sesame seeds and fry till it pops out a little bit. Switch off the flame and allow to cool. Then grind into smooth - coarse powder. Remove into a bowl. Add all the ingredients mentioned for spice powder with this ground powder. Make into a thick paste using required water. Masala paste for stuffing is ready. Keep aside. 
2. Take the Brinjals. You can use with or without stem or with half-cut stem. Make a cross slit starting from the head to bottom without cutting the stem part. Keep soaked in salt water for 5 minutes. Then completely remove the water from brinjal by shaking it gently. 
3. Now start stuffing the prepared spice masala paste inside the slits of the brinjals. Take care to keep the brinjal intact. Once all the brinjals are stuffed, mix little water with leftover masala paste for later use. Keep stuffed brinjals and masala paste aside. 
4. Soak tamarind in very little water for 10 minutes. Squeeze and strain the water. Chop onion and garlic into fine pieces. 
5. Now we start the cooking:  Heat 3 tbsp of oil in a kadai. Add mustard and allow to splutter. Then add chopped onions and garlic pieces. Fry till light brown. Lower the flame and add curry leaves. Fry a bit. Then place the stuffed brinjals and gently turn over. So that the oil and onion will get coated with brinjals. Cover with a lid and cook till brinjals are half-cooked (turn the brinjals in-between to avoid burning). 
6. Now add the remaining masala paste and tamarind water along with 1/4 cup of water. Mix gently without breaking the brinjals. Check the salt. Cover and cook till brinjals become soft. Stir in-between to check. If it becomes too thick, add little more water. This masala should be thick. Take care not to add too much of water. Once done, add chopped coriander leaves and mix gently.

Guthi Vankaya is ready. 

Serve as side dish to rice or roti.