Guthi Vankaya Koora

Ingredients:

• Brinjals - 1/4 Kg
• Roasted Peanuts - 90gm
• Dhaniya Seeds - 1 1/2 Table Spoon
• Methi Seeds - 1/4 Tea spoon
• Dry Chillies - 7 to 8
• Jeera Seeds - 1/2 Tea spoon
• Oil - 4 to 5 Tea spoons
• Cloves - 2
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Onions - 2 - Medium - Finely chopped
• Tomatoes - 2 - Medium - Finely chopped
• Curry Leaves - 2 Stems
• Tamarind - Lemon size
• Turmeric Powder - 1/4 Tea spoon
• Salt - To taste

Procedure:

• Cut the brinjals in such a way, to stuff masala into it and soak them in water. Also soak the tamarind in water separately.
• Heat pan and add dry chillies, methi seeds, dhaniya seeds and fry them for 5 minutes.
• Now take a mixie jar, add roasted peanuts, fried dry chillies, dhaniya seeds, methi seeds, salt as required and grind them into fine powder.
• Now stuff the powder as required inside the brinjals and keep the remaining powder aside.
• Now heat oil in a pan, add cloves, jeera seeds, mustard seeds, urud dal and wait till the mustard pops down.
• Now add chopped onions, curry leaves and saute them, till the onion pieces become transparent.
• Now add chopped tomatoes and fry the whole mixture till the tomato pieces become soft.
• Later on add the stuffed brinjals and fry them till the color changes to light brown.
• Now squeeze the tamarind juice and add it to the brinjal mixture. Also add turmeric powder, the remaining powder used for stuffing and salt if required.
• Pour required water to the mixture and mix the whole content well and close the pan with a lid.
• Allow the curry to boil till the brinjal become soft. 
• Switch off the stove and serve with hot steamed rice.