Stuffed Brinjal Curry| Baingan curry| Eggplant homestyle curry| Bharali Vangi curry|Ennegai| Kura 

Brinjal/ Eggplant/ Vangi/ Baingan is a deep purple color vegetable. It's a versatile vegetable that can be used in variety of dishes and cuisines around the world. The versatility of brinjal comes from its ability to absorb the flavors and its adaptable texture making it a staple in global cuisine.
Here is the recipe for stuffed Brinjal Curry-
Ingredients
Small round Brinjals-8-10 nos
Grated coconut-2 tbsp
Peanut powder-2 tbsp(fried and powdered)
Tamarind paste-1 tsp
Jaggery-1 tsp(powdered)
Bhath Powder/Sambar powder-2 tbsp
Turmeric powder-1/2 tsp
Corinader- Chopped, 1 tsp
Oil-2-3 tbsp
Mustard seeds(for seasoning)-1 tsp
Salt to taste
Method
Combine coconut, peanut powder, tamarind, Jaggery, bhath powder or sambar powder, turmeric, coriander and salt in a bowl.Add little water to make a paste.You can mix thoroughly in a mixer too. Slit the brinjals into 4 pieces vertically keeping the bottom intact.Fill the brinjals with the paste. Heat oil in a pan, add mustard seeds and allow to splutter.Add the stuffed brinjals, cover with a lid and simmer for 10-15 minutes until tender.(If you have the masala mix remaining,you can add along with the brinjals)
Serve hot with Chapati, parathas or Rice.
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