Stuffed Eggplant in oil

Gutti Vankaayi Kura or Stuffed Eggplant/Brinjal curry is Andhra special curry.This dish can be made with either the small purple brinjals or the small round green ones.But you need to make sure that the brinjals are absolutely fresh,shiny and tender(the seeds shouldnt be black)without a dried withered look.This dish tastes good only if the brinjals are fresh young and tender.

Well stuffed brinjal curry can be made with a variety of stuffings.The one I am posting today is a family favourite and very simple to make.If the brinjals are tender you dont need to use a pressure cooker.The brinjals will cook well on steam in a cooking dish if tender.

10-12 fresh tender purple brinjals(vankaayi,aubergine)
2 onions finely sliced
6 flakes garlic
2 tbsp tamarind paste
1 tsp red chilli pwd
1/3 tsp turmeric pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
1 tbsp white butter or ghee
1/2 tsp sugar (optional-but tastes good with sugar or jaggery)
oil
1 tsp cumin seeds
12 curry leaves
1/3 tsp methi seeds(menthulu,fenugreek)
salt
1 tbsp chopped coriander leaves(garnish)