Masala Red Chili Powder - Dry roast ¼ tsp of Coriander Seeds and 1/8 tsp of Cumin Seeds in a pan. Using a mortar and pestle, powder them along with a Garlic Clove. Dry it for a few minutes and grind again adding 2 tbsp Red Chili Powder and ¼ tsp Salt. Keep aside.
Brinjals (Eggplants) - Wash 10 - 12 small Brinjals (Vankaya) and pat them dry. Place them in a single layer in a heavy bottomed, wide skillet on medium heat. Pour 2 tbsp Oil over them and cover the skillet. After 5-7 minutes of cooking on one side, turn the eggplants to the other side. Reduce the heat to low and cook for another 5-7 minutes. Remove from heat and allow cooling.
Stuffing - Puncture each eggplant in the middle without breaking it. Put ¼ tsp (to ½ tsp) masala red chili powder in the puncture and close gently. Return the same skillet back to medium heat. Add 4-5 Curry Leaves, 3 tbsp chopped Cilantro and Salt to taste. Toss the skillet until curry leaves are fried well. Place the brinjals back in the skillet and saute gently. Lower the heat, cook for a minute and remove from heat.
Serve hot with rice.
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