Ennai Kathirikkai / Stuffed eggplant curry from Tamilnadu

Ingredients
Brinjal / Eggplant - 6 small ones
Tamarind paste - 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Curry leaves - 1 sprig
Salt to taste

To grind
Roasted Peanuts - 1 tablespoon
Coriander seeds/Dhania - 1 teaspoon
Cumin seeds/Jeera - 1 teaspoon
Urad dal - 1 teaspoonChanna dal -1 tablespoon
Black peppercorns - 1 teaspoon
Sesame - 1 teaspoon
Red chillies - 5
Coconut - 1/4 cup grated
Asafoetida - 1 pinch
Salt to taste
Oil - 1 teaspoon

Directions
In a small pan, add a teaspoon of oil and roast the coriander seeds, cumin seeds, urad dal, channa dal, peppercorns, red chillies, sesame seeds and asafoetida together on low heat. Take care they do not burn. Allow them to cool and grind them together along with the roasted peanuts,salt and the grated coconut.
Wash the brinjals and slice the stem at the top. Then make two perpendicular slits from the top. The slit should be made 3/4 th way and not till the bottom.

Now stuff the ground masala, inside the slit brinjals and leave them aside for about 15 minutes.
Heat a pan with a little oil and season with cumin seeds, mustard seeds and curry leaves. Add the stuffed brinjals and also add the tamarind paste and a few tablespoons of water. Cover and allow it to cook until the brinjals soften. Then remove the lid and simmer for about 3 to 4 minutes, until the oil comes out from the sides. Adjust salt.
Serve warm with rice or rotis.
Post for Side dish for chappati event by Viki's kitchen.