Yeenegayee ( spiced stuffed brinjal curry)

Ingredients

Small Brinjals slit vertically
Oil for frying
Vangi bhath powder   as per the spiciness required  
Tamarind                  size of a lime
Table salt to taste       
Mustard seeds           1 tsps
Curry leaves              few

Preparation

Slit the Brinjals vertically at the base and remove the stalks.Mix the masala powder with salt and stuff the slit brinjals.Heat the oil in a pan fry the mustard seeds and add the curry leaves along with the stuffed brinjals.Now add the remaining masala powder and the tamarind extract.Fry them on a low flame till the brinjal become soft and tender.Stir fry occationally. As an option you can stuff the brinjals and cook it in a pressure cooker. Cover and cook till one whistle. Take it out and season it .You can add 2 tsps of powderd thill.It will enhance the flavour.Ganish with fresh coriander.Now the Yennegayee is done.