GUTTI VANKAYA CURRY(EGG PLANT CURRY)

Ingredients:
Tender eggplant(baby) : 1/2 kg
Oil to fry
finely chopped coriander leaves                   

For stuffing:
oil : 1/2tbsp
dry red chillies : 7
chana dal : 2tbsp
urad dal : 2tbsp
Fenugreek(methi) seeds : 1/2 tsp
coriander seeds(dhania) : 1tbsp
Cumin Seeds(Jeera) : 1tbsp
Tamarind : 1 lemon size
garlic cloves : 6
Curry Leaves : few
Hing : a pinch
Turmeric powder : 1/2 tsp
Salt to taste

Method:
1. Wash and cut eggplant from front side .
2. Now heat oil in a pan, fry eggplant for 30 seconds, remove, drain and keep aside.
3. In another pan, heat 1tbsp oil, roast above stuffing ingredients on slow flame by adding one by one. Let them cool and blend them into a fine powder.
4. Take this powder into a bowl, pour little water to make thick paste like chapati dough.
5. Stuff this masala in all half fried eggplant.
6. In a pan, heat 1 tbsp oil, arrange all stuffed eggplant one by one. Keep this pan on low flame, covered and fry for 15 minutes. Every 4 minutes, slowly move the eggplant to cook evenly on all sides.
7. Now add remaining stuffing masala on stuffed eggplant, add 1/2 cup water and little quantity of salt. Mix slowly, covered, cook more 5 minutes on low flame.
8. Finally add finally chopped coriander leaves and turn off the flame.
9. Serve hot with white rice.