1 lb baby eggplants
1 tbsp tamarind paste
1/3 cup oil
1 tsp red chili powder
1/3 tsp turmeric
Salt to taste
For Stuffing:
2 tsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp black gram
1 tsp Bengal gram
2 tsp sesame seeds
A small pinch of asafoetida
2 tsp oil

Menthi Vankaaya

1. In a large skillet, fry the ingredients for stuffing on low heat while constantly stirring and when turns into golden color, remove cool and make fine powder in a blender.
2. To this powder, add salt, chili powder, turmeric, tamarind paste, few drops of water and make into a semi-solid paste.
3. Cut eggplants into four, lengthwise to three-fourths of their total length.
4. Stuff a little of the above semi solid paste into each eggplant and keep aside. Repeat for the remaining eggplants.
5. Heat oil in a wide, non-stick skillet and place all the above eggplants in it. Cook on medium heat while periodically turning them upside down. Cook until the eggplant is tender.
6. Serve with plain rice.