Oli-4tbs
Masala:
Cinnamon-1/2 inch
Cloves-3
Galic pods-4
Cumin seeds- 1tsp
Turmeric-1/8 tsp
Salt-1 and half tsp
Fresh grated coconut- 1/2 cup
Coriander leaves- 1bunch
Onion-1
Green Chillies-8
Ginger-1/4 inch
Prep:
Grind Masala starting with Cinnamon, Cloves, Galic pods, Cumin seeds and Green chilies. When it is ground well add coconut, coriander leaves grind until it turns to paste. Add onion pieces next and grind well for 2 min. Add Salt and Turmeric and grind for 2 min. Set the Masala aside.
Cut Vankayalu (Egg Plant) into pieces from one side and the stalk leaving intact. Keep immerse them in saltwater until stuffed. Stuff each Eggplant with Masala.
Heat oil in a pan in medium flame and keep the stuffed Eggplants one by one side by side.
Place a lid and fry them for 15-20. Stir occasionally and make sure to flip each eggplant in between.
When they are fully cooked and tender off the stove. Add chopped coriander.
Serve hot with Rice!
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