Vankaya Menthi Karam Kura (Stuffed baby eggplant with Fenugreek)

1/2 kg. Small eggplants
1 Tsp thick tamarind juice

Filling:
6 to 8 small red chilies
3 Tsp chana dal
2 Tsp urad dal
2 tsp coriander seeds
¼ tsp fenugreek seeds
Asafetida – a pinch
4 Tsp freshly grated coconut
Salt to taste

Heat 1 Tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
fenugreek seeds
chana dal
urad dal
red chilies
coriander seeds

When the chilies turn brown, turn off heat and add asafetida.
When it cools, grind the spices coarsely along with salt.
Add grated coconut.
Wash and slit the eggplants at the bottom, about 2/3 of the way – keeping them in tact at the stem.
Gently stuff each eggplant with a tsp of the ground spice.
Heat 5 Tsp oil. When the oil is hot, gently add the eggplants. Cover. Pour 2-3 Tsp of water on the lid.
After 5 minutes, turn the eggplants. Cover, this time, with no water in the lid. Repeat till all sides are cooked.
Add tamarind juice and let them cook for another 5 minutes.

Beera Kaya and Donda Kaya can also be cooked using the same spice mix and method.