Vangaya Poornam (Stuffed Eggplant Curry)

Ingredients:

Eggplant/Brinjal/Aubergine - 1/2 Kg
Finely chopped Onions - 2 cup
Tamarind - lemon sized
Salt to taste
Turmeric powder - 1 tsp
Chilli powder - 2 tsp
Ginger - small piece

For tempering:

Oil - 1/4 cup
Mustard Seeds - 1 tsp
Jeera or Cumin Seeds - 2 tsp
Coriander powder - 2 tsp

For Stuffing - Masala Paste:

KusKus - 2 tbsp
Grated Coconut - 1/4 cup
Coriander seeds - 2 tbsp
Sesame seeds - 2 tbsp
Dried Red chillies - 4

For Garnishing:

Roasted Peanuts

Method:

1. In a pan, heat 1 tbsp of oil, fry Coriander seeds, grated coconut(till the oil comes out), sesame seeds, kuskus, dried red chillies one by one.
2. Grind the fried ingredients into a fine powder, then sprinkle little water, and grind again into a fine thick paste.
3. Remove the stalk and make 2 slits in the shape of a cross mark, stopping just about halfway through. Don't carry on right till the end, else it will fall apart.
4. Add salt, chilli powder, turmeric powder, coriander powder to the masala paste. mix well.
5. With your fingers, gently fill each eggplant with the prepared masala paste taking care not to separate the four portions too much.
6. In a pan, heat oil, add mustard seeds, cumin seeds, chopped onions, fry till the onions gets golden brown in colour, add stuffed brinjal and the remaining masalas to it.
7. Fry the brinjals for few mins. Keep the flame in medium.
8. Add tamarind water to the brinjal and add salt to it.
9. Cover the lid for few mins, let the brinjal cook for sometime.
10. Garnish it with roasted peanuts and curry leaves.
11. Serve hot. Can serve with rice, chapathi... etc.


*Note: Without adding tamarind water, can serve it like a curry also.