• Vankaya/ Small Round Brinjals – 8
• Onion – 2, medium size, finely chopped
• Tomato – 2, medium size, finely chopped
• Tamarind paste – 1 tbsps
• Patta/ Cinnamon   – 1” stick
• Lavanga/C loves – 4
• Red chilli powder – 1 ½ tsp
• Dhaniya powder – 3 tsps
• Curry leaves – 2 sprigs
• Oil – 4 tbsps
• Salt to taste

To Grind

• Garlic – 4, cloves
• Ginger – 1” piece
• Onion- 1, small size, finely chopped
• Coconut – ½ cup, freshly grated
• Nuvvulu/ Sesame Seeds – 1 tbsps
• Salt to taste

To Garnish

Coriander leaves – 2 sprigs

Preparation Method

Wash and clean the brinjals under running water.

Make cut on four sides of the brinjals keeping the edge intact. Make sure that there are no worms in it.

Grind the masala ingredients mentioned for grinding into smooth thick paste.

Take little amount of this paste and stuff inside the slit brinjals.

In a deep pan, pour oil and heat.

Add Lavanga & patta once the oil is hot.

Next add the onion & fry till turns golden brown color.

Now add the tomatoes and fry for some time.

Add the red chilli powder and dhaniya powder.

Add the stuffed brinjals and fry to 2-3 minutes.

Pour 2 cups of water and salt to taste. Add tamarind paste & curry leaves.

Cover with a lid and cook until the brinjals are cooked.

Remove from the stove and Garnish with chopped coriander leaves .

Serve with hot steam rice/chapathi/roti/ ragi sankati.