Vankaya Poornam Stuffed spicy brinjal recipe. This recipe is from FoodFood TV channel By Sanjeev Kapoor 08 Sep 2015 in Recipes Course New Update Main Ingredients Baby brinjals , Tamarind pulp Cuisine Andhra Course Main Course Vegetarian Prep Time 31-40 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Vankaya Poornam 10-12 Baby brinjals 2 tablespoons Tamarind pulp For stuffing 1 teaspoon Cumin seeds 1 tablespoon Coriander seeds 1 1/2 tablespoons White sesame seeds 2-3 Dried red chillies 1 tablespoon Poppy seeds (khuskhus/posto) 2-3 cloves Garlic crushed 1 medium Onion chopped 2 tablespoons Desiccated coconut 3 tablespoons Oil 6-8 Curry leaves to taste Salt Method To make the stuffing, heat 1 tbsp oil in a non-stick pan. Add cumin, coriander and sesame seeds along with red chillies and sauté for 1 minute. Add poppy seeds, garlic, onion and sauté till lightly browned. Meanwhile remove the stalk of the brinjals and make 2 slits in the shape of a cross mark, stopping just about halfway through. Take the pan off the heat and add the desiccated coconut and mix. Put the pan back on heat and sauté for 1 minute. Switch off the heat, add tamarind pulp, curry leaves and salt and mix well. Let it cool slightly, then grind with a little water to a smooth paste. Stuff this mixture into the slits of the brinjals. Heat the remaining oil in a non-stick frying pan and rotate the pan so that the oil coats the entire pan. Place the stuffed brinjals in the pan and cook on high heat for a minute so that the brinjal skin gets crisp. Add a little water, cover and cook till the brinjals are completely cooked. Serve hot. #For stuffing #Oil #Salt #Tamarind pulp Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article