Gutti vankaya curry

Ingredients	Quantity
Small eggplants (vankayalu)	250 gms
Daniyalu (coriander seeds)	1 table spoon
Dry coconut powder	2 tables spoon
Cumin seeds	1 table spoon
Sesame seeds	1 table spoon
Red chili	5
Salt	To taste
Coriander leaves	Few
Garlic cloves	6

Preparation method

1. Wash the eggplants cut the half way into 4 groups and put it in salt water.
2. For seasoning add oil.when it is heated add red chili, daniyalu (coriander seeds), sesame seeds, garlic cloves, cumin seeds, dry coconut powder fry it for 3 minutes. Then switch off the flame.
3. Add salt to seasoning and grind it into a smooth paste.Take eggplants and stuff them with the stuffing paste. 
4. Heat the pan, add oil to fry then add brinjals one by one. cover the lid for 10min and cook in low flame. Once the egg plant soften then add remaining paste and little water... mix it well and rotate them every few minutes so they cook evenly. Then switch off the flame and garnish with coriander leaves.
5. You can serve it with hot plain rice or chapati.