1 lb small Purple or Green Brinjals
5 – 6 tsp Kura Podi – Menthi Podi From my previous blog in Podis\Powders)
2 tsp Tamarind Pulp
Take Menthi podi in a bowl add tamrind pulp and salt. Mix well. Taste for salt and seasonings. They cannot be corrected later.
Wash and slit brinjals leaving ¼ of an inch of the stem, this will keep the brinjal from falling apart. Slit at the top, turn and make another slit on the opposite side. Brinjals with lot of seeds or very thick skin should be discarded from making this. You need tender fresh brinjals.
Use hand or a spoon and stuff the “menthi” on both sides of the brinjal. (Suit your taste)
Take 4 tsp of oil in a skillet and add one brinjal at a time and arrange them well in the skillet. Cook in low/medium heat so all the brinjals are all cooked evenly. Do not use a stirring ladle to stir/mix it. Use a fork/spoon and move each brinjal individually. Cook with the skillet covered. It will take about 15mins for them to be nicely done. Add oil when the skillet is getting dry.
Test one brinjal to see if it is done or if they are falling apart, it is time to remove from the flame.
This is a perfect side dish to go with hot rice.