Stuffed Brinjal/Eggplant (Gutthi Vankaya )

Ingredients
14 small eggplants (you can use white or purple variety)
Tomato paste - 2 tsp
Tamarind pulp - 2 tsp
Sugar - 2 tsp
Oil - 2 tbsp
Water - 1/2 cup

Coriander leaves (Cilantro), chopped - 2 tbsp

make a fine paste:
Onions - 2 small
Corainder seeds - 2 tsp
Cumin seeds - 1/2 tsp
Poppy seeds - 1 tsp
Fennel seeds - 1 tsp
Ginger - 1/2" piece
Garlic - 3 cloves
Green chillies - 4 (optional)
Coconut, grated - 2 tbsp

Turmeric - 1/2 tsp
Red chillie powder - 1 tsp
Salt to taste

Method

• Make slits to the eggplants, leaving the stem side intact
• Add salt, turmeric and red chillie powder to the ground paste. Stuff the eggplants with the ground paste
• Heat oil in a wide skillet. Add stuffed eggplants and the leftover ground paste, fry on low heat until eggplants become soft on the outside, and the paste loses its raw smell
• Add tomato paste, water, tamarind pulp and sugar
• Mix, cover and simmer for 15-20 minutes
• Adjust salt, if required
• Turn the heat off, sprinkle chopped coriander leaves
• Serve with rice