Gutti Vankaya

Dry roast the peanuts, sesame seeds, and desiccated coconut separately in a pan until golden and fragrant. Cool and grind together into a coarse powder. Set aside.

Wash the small brinjals and make two deep cross-cuts from the base, keeping the stem intact so the brinjal stays whole. Soak in salted water to prevent browning.

Finely chop one onion and blend the other with tomatoes, garlic, ginger, and dried red chillies into a smooth paste.

Mix the peanut-sesame-coconut powder with red chilli powder, coriander powder, turmeric, salt, and a little oil to make a thick stuffing paste.

Carefully stuff each brinjal with the spice paste, pressing it into the cuts. Reserve any leftover stuffing.

Heat oil in a wide, heavy pan over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add curry leaves and chopped onion, fry until golden.

Add the onion-tomato paste and cook for 8–10 minutes until oil separates and the masala is fragrant.

Gently place the stuffed brinjals in the pan. Add tamarind pulp and any leftover stuffing. Add 100 ml water.

Cover and cook on low heat for 15–20 minutes, turning the brinjals gently every 5 minutes, until they are tender and cooked through.

Uncover and cook for 3–4 more minutes to thicken the gravy. Serve hot with steamed rice or roti.