Vankaya Kobbari Kaaram Kura (Stuffed Eggplants with Coconut paste)

Stuffing - Grind together 1/3 cup of grated Coconut, 3 Green Chillies, ¼ cup of packed Coriander Leaves, ½  tsp of Cumin Seeds, ½ " of Cinnamon, Salt to taste by adding a tbsp of Water. Stuff the 1/4 Kg of Purple Eggplants with this stuffing and keep aside.

Curry - Heat 2 tbsp of Oil in a pan, saute few Curry Leaves, a dry torn Red Chilli, a pinch of Asafoetida for few seconds. Place the stuffed brinjals in the oil and cook on medium high flame for 2-3 minutes. Cover cook on medium low heat for 12-14 minutes, checking in between to ensure they don’t burn or stick to the pan.Add 1½ tsp of Tamarind Extract, a tsp of Jaggery along with ¼ cup of Water and left over stuffing paste. Bring to a boil and reduce heat, cover cook for 10-12 minutes till the gravy thickens. Remove lid and cook over low heat and let the eggplants roast well for about 8-10 minutes. Remove from heat, garnish with Coriander Leaves and serve with rice, pappu pulusu or sambar