Gutthi Vankaya Curry

Wash the small brinjals and make two deep cross slits from the bottom, leaving the stem intact. Ensure they are not cut all the way through. Soak them in salted water to prevent discoloration.

In a dry pan, lightly roast peanuts, sesame seeds, desiccated coconut, coriander seeds, 5 grams of cumin seeds, and dry red chilies separately until aromatic. Allow them to cool completely.

Combine the roasted ingredients with garlic cloves, ginger, soaked tamarind, jaggery, 5 grams of salt, turmeric powder, red chili powder, and garam masala in a grinder. Add a small amount of water if needed and grind to a thick, coarse paste for the stuffing masala.