Stuffed Brinjal Fry (Gutti Vankaya Fry)

Heat 1 tablespoon of oil in a pan over low-medium heat. Add peanuts, chana dal, urad dal, coriander seeds, cumin seeds, fenugreek seeds, and garlic. Roast until aromatic and lightly golden.

Add sesame seeds, poppy seeds, and a few curry leaves. Sauté for a minute.

Add the dry red chillies and desiccated coconut and continue roasting until the coconut turns lightly golden and fragrant.

Turn off the heat and let the mixture cool slightly.

Add turmeric and Kashmiri chilli powder, then grind everything into a thick paste using a little water as needed.

Transfer the paste to a bowl. Mix in salt and tamarind pulp. Taste and adjust seasoning if needed. Set aside.

Wash and pat dry the brinjals. Make a deep cross-slit in each one without cutting through the stem.

Gently stuff each brinjal with the prepared masala paste. Set aside any remaining masala to use later while cooking.

Heat mustard oil in the same pan.

Arrange the stuffed brinjals in the pan in a single layer. Let them cook undisturbed on medium heat for a few minutes until they begin to brown.

Flip them gently to cook the other side. Cover and cook on low heat, turning occasionally, until the brinjals are almost tender.

Push the brinjals to the edges of the pan. Add the remaining masala paste and a few curry leaves to the centre. Sauté briefly.

Mix the masala gently with the brinjals and continue cooking until the eggplants are fully tender and their skin looks wilted and well roasted.

Sprinkle freshly chopped coriander leaves on top and serve hot with steamed rice, rasam, sambhar, or rotis.