Koora-Podi Stuffed Brinjal
Gutti vankaya, stuffed with the podi straight from the tin.
What you need
- 8 small brinjals
- 4 tbsp Koora Podi
- 2 tbsp oil, plus 3 tbsp for cooking
- Salt
- 1 tsp tamarind paste
- 1 tsp mustard seeds
- A sprig of curry leaves
How to make it
- Slit each brinjal into quarters from the base, leaving the stem end joined.
- Mix the podi with 2 tbsp oil, the salt and the tamarind into a stiff stuffing.
- Pack it into the slits with your thumb. Do not be gentle; they should be full.
- Heat the rest of the oil, pop the mustard, add curry leaves, then lay the brinjals in and turn to coat.
- Cover and cook on low for 18–20 minutes, turning twice, until the skins collapse.
This is the podi doing what it was built for — it is the entire stuffing masala.