Gutti vankaya kura (stuffed brinjal)

Ingredients

• 10 small purple brinjals
• 3 tbsp peanuts
• 1 tbsp sesame seeds
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp dry coconut (optional)
• 5 garlic cloves
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp tamarind paste
• Salt to taste
• 4 tbsp oil
• Curry leaves

Method

1. Slit each brinjal in a cross from the bottom, keeping the stalk end joined. Keep in salted water.
2. Dry-roast peanuts, sesame, coriander, cumin and coconut. Grind with garlic, chilli powder, turmeric, tamarind and salt to a thick paste.
3. Stuff the paste into the brinjals. Keep any extra.
4. Heat oil in a wide pan, add curry leaves and arrange the brinjals in one layer.
5. Cover and cook on low heat for 20–25 minutes, turning gently, until soft. Add the extra paste and a splash of water and cook until the masala coats them.