Vankaya Kaaram Petti Kura

¼ kg Purple Brinjals, wash, make + quarters with stalk intact and apply oil
1 tbsp Oil
Few Curry Leaves

For stuffing:
1¼ tbsp Coriander Seeds
3 tbsps Chana Dal
1½ tbsp Urad Dal
2-3 dry Red Chillis, tear and de-seed
½ tsp Cumin Seeds
Pinch of Methi Seeds
Big pinch Asafoetida
Small gooseberry sized Tamarind
Salt to taste

Add ½ tsp oil in a cooking vessel, add coriander seeds and stir-fry till it turns slightly dark in color. Remove. Similarly, add channa dal and urad dal, roast till them till they turn red and remove. Dry roast dry red chillis, methi seeds and cumin together for 2 mts and remove. Cool the dry roasted ingredients. Add turmeric pwd, salt, tamarind, and hing to these roasted ingredients and grind them all together to a coarse pwd. It should not be wet.
In the same vessel, add the remaining oil, add curry leaves and toss them for a few seconds. Place the stuffed brinjals in the oil and cook on high flame for 4-5 mts. Now, cover with lid and let them cook on medium flame for 10-12 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan. Now on low flame nicely roast the brinjals without lid. It should take 35-40 mts for the brinjals to cook inside and be well roasted. Serve with rice.