Gutti Vankaya (Stuffed Brinjal Curry)

Ingredients:

For Soaking:
8 small brinjals (aubergines/eggplants
1 tsp salt
water for soaking

For the Masala Paste:
3 tbsp peanuts
2 tsp sesame seeds / til
1 tbsp coriander seeds
1 tsp cumin / jeera
¼ tsp methi / fenugreek
3cm (1 inch) piece cinnamon quill
2 cardamom pods, crushed
4 clove
2 tbsp dry coconut, sliced
1 inch ginger
3 clove garlic
¼ onion, sliced
1 tsp kashmiri red chilli powder
¼ tsp turmeric
1 tsp salt
60ml (¼ cup) water

For the Curry:
3 tbsp oil
1 tsp mustard
1 tsp cumin / jeera
1 chilli, slit
A few curry leaves
½ onion, sliced
¼ tsp turmeric
½ tsp kashmiri red chilli powder
125ml (½ cup) tamarind extract
2 tbsp coriander (cilantro) leaves, finely chopped

Method:

Cut the brinjals in an X-shape, leaving the stalk end intact so the four parts remain attached there.

Pour water into a bowl, add 1 tsp salt then use to soak the brinjals for 10 minutes.

In the meantime, prepare the masala paste. Toast the peanuts until they turn crisp in a non-stick pan over low heat. Now add the 2 tsp sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, 1 inch cinnamon, 2 pods cardamom and 4 clove. Continue cooking over low heat until they turn aromatic (about 2 minutes). At this point add the chopped dry coconut and toast for a further 2 minutes. Turn out onto a plate to cool.

Once the mixture has cooled transfer to a blender. Add in the ginger, garlic, ¼ onion, 1 tsp chilli powder, ¼ tsp ground turmeric and 1 tsp water. Add in the 40ml (1/4 cup) water and process to a thick paste.

After the 10 minutes are up, drain the brinjals then stuff them with the masala paste you just made. Set aside on a plate until needed.

In a large kadai, curry pan or wok over medium-high heat add 3 tbsp oil. Once the oil is hot add the mustard seeds, cumin seeds, 1 chilli and the curry leaves. Let them splutter and when the curry leaves turn black add ½ onion and cook for about 6 minutes until it starts to colour. Reduce the heat to low and add in ¼ tsp turmeric and ½ tsp chilli powder. Cook for 2 minutes, until aromatic.

Now add the stuffed brinjals and fry gently, turning them to cook evenly. Cover and cook for 2-4 minutes, stirring occasionally.
Stir in any remaining masala paste, stir gently to combine and cook for at least 2 minutes.

At this point add the 125ml (1/2 cup) tamarind extract. Bring to a simmer and cook, covered, for 20 minutes, stirring occasionally, until the curry has thickened to your liking and the oil has begun to separate.

Stir in the coriander (cilantro) leaves and mix well to combine.

Serve the curry with rice or rotis.