Gutti vankaya fry

Ingredients:

• 10 brinjals / vankaya
• 2 medium sized onions
• ¼ cup coconut
• ¼ cup peanuts
• 2 tbsp sesame seeds
• ½ tsp cumin / jeera
• 1 ½ tbsp oil
• 1 ½ tsp ginger garlic paste
• 1 sprig curry leaves
• 1 to 1 ½ tsp red chilli powder
• 1 tsp coriander powder 
• salt as needed
•  tamarind pulp as needed
• coriander leaves few

Method:

1. Dry roast peanuts until nicely done. Saute sesame, cumin and coconut in the same pan. cool them.
   
2. Saute onions until golden in 1 tsp oil. Saute also ginger garlic until the raw smell goes off.
   
3. Add chili powder, coriander or garam masala powder and salt. Cool all these and blend to a coarse paste. Add lemon juice or tamarind as desired and mix well. Taste it and adjust the salt and chili.
   
4. Wash and slit brinjals by keeping them intact towards the stem.
   
5. Stuff this mixture and set them aside.
   
6. Heat a pan with 1 tbsp oil and add these brinjals along with curry leaves. Toss them well to coat with oil. Cover and cook until done. Occasionally toss them or flip them to cook evenly.
   
7. When the eggplants are cooked completely, the skin wilts off. Sprinkle coriander leaves.Serve hot with rice and ghee.