GuttiVankay Curry

 Aubergine/Baby brinjal/Gutti vankay Dry curry:

Ingredients:
Aubergine/Baby brinjal/Gutti vankay - 6
oil - 4-5 tsp

For the powder(Stuffing):
Urad dal - 2 tsp
Chana dal - 2 tsp
peanuts - 1/4 cup.
Dhaniya/Coriander seeds - 1 tsp
Khus khus/ Gasagasalu - 1 tsp
Aniseeds/Nuvvulu - 1 tsp
red chillies - 3-4
Dalchini/Chekka/Patta - 1 pod
dry coconut powder - 1 tsp
salt  -as per taste.

Method: 

** Dry roast all the above mentioned ingredients
     under the stuffing section.
** Let them cool and make a powder using mini mixi
     jar and keep it a side.
** Now, slit each brinjal into four sections lengthwise
     without cutting off the crown.
** Heat a pan with 2 tsp of oil. Add these slit brinjals
     in it.
** Add little turmeric and salt(add little salt since we already added salt
    in the powder, and cover the lid.
** Cook the brinjals till they are done on low flame.
** Mean while, toss the brinjals nicely so that they dont get smashed.
** Once you notice the brinjals are cooked, turn off the flmae, take the
     brinjals  into wide plate, and let them cool.
** Now stuff the powder into each brinjal.
** Again put the pan on stove and add 2 tsp of oil in it.
** Place the stuffed brinjals gently into the pan and cover the lid.
** If some quantity of powder is left, you can sprinkle it on these
     brinjals.
** Cook for 2 mins on medium flame.And we are done.
** Serve with white rice.