Vankaya Poornam

Ingredients 

• 10-12 baby brinjals
• 2 tablespoons tamarind pulp

For stuffing

• 1 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 1/2 tablespoons white sesame seeds
• 2-3 dried red chillies
• 1 tablespoon poppy seeds (khuskhus/posto)
• 2-3 garlic cloves, crushed
• 1 medium onion, chopped
• 2 tablespoons desiccated coconut
• 3 tablespoons oil
• 6-8 curry leaves
• Salt to taste

Method

1. To make the stuffing, heat 1 tbsp oil in a non-stick pan. Add cumin, coriander and sesame seeds along with red chillies and sauté for 1 minute.
2. Add poppy seeds, garlic, onion and sauté till lightly browned. Meanwhile remove the stalk of the brinjals and make 2 slits in the shape of a cross mark, stopping just about halfway through.
3. Take the pan off the heat and add the desiccated coconut and mix. Put the pan back on heat and sauté for 1 minute. Switch off the heat, add tamarind pulp, curry leaves and salt and mix well.
4. Let it cool slightly, then grind with a little water to a smooth paste. Stuff this mixture into the slits of the brinjals. Heat the remaining oil in a non-stick frying pan and rotate the pan so that the oil coats the entire pan.
5. Place the stuffed brinjals in the pan and cook on high heat for a minute so that the brinjal skin gets crisp.
6. Add a little water, cover and cook till the brinjals are completely cooked. Serve hot.