Gutti vankaya/stuffed eggplants in peanut and sesame sauce

Ingredients

• Peanuts: 1/4 cup
• Sesame seeds: 4 tsp
• Cumin seeds: 1 tsp
• Coriander seeds: 1tsp
• Red chillies(broken): 3
• powdered Jaggery: tsp
• Cloves: 2
• Cinnamon bark: small piece.
• Salt as required
• Red chilli powder: 1 tsp
• Eggplants(small round variety): 6
• Chopped cilantro: 1 tbsp
• Tamarind: small marble size

.Seasoning:

• Oil: 3 tbsp
• Mustard seeds: 1 tsp
• Cumin seeds: 1 tsp
• Curry leaves: 5-6
• Turmeric: 1/4 tsp
• Asoefetida(hing): a pinch

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Preparation

• Wash the eggplants throughly in water cut the stems off.Now make two slits in the eggplants vertically perpendicular to each other.Keep the eggplants in water and set them aside.
• To prepare the stuffing dry roast the sesame seeds along with cumin, coriander seeds, red chillies, cloves and cinnamon and set them aside.Now dry roast the peanuts and set them to cool.
• Soak the tamarind in water for 5-10 minutes and extract the juice.In a spice grinder grind all the dry roasted ingredients.To the spice mix add the tamarind juice, jaggery, slat and red chilli powder.
• Divide that mix in to two parts. Stuff one half into the eggplants and use the remaining for the gravy.
• Add oil to a pressure pan and when the oil is heated, add all the seasoning ingredients in order and when the seeds start spluttering add the spice mix and add 1-2 cups of water.
• Let that water come to a boil and the add the brinjal stuffed with the spice mix. Put the pressure pan lid and pressure cook until you get 1 whistle.
• Make sure you do not over cook the brinjal.Once the pressure comes down, open the lid and adjust t he salt. if the sauce is too think at this point, add some water and cook for few minutes.Garnish with coriander.