Chinta chiguru pachadi (Chintaku pachadi) or tamarind leaves chutney

Ingredients

1. Green Chilies
2. Methi Seeds
3. Coriander seeds
4. Cumin Seeds
5. Ground nuts
6. Chintaku or tamarind leaves
7. Salt for taste

Ingredients for tempering

1. Mustard Seeds
2. Cumin seeds
3. Hing
4. Dry Red Chilies
5. Curry leaves
6. Oil

Method

• Roast all the ingredients one by one and grind into fine paste.
• Wash and dry the leaves and then dry roast.
• Combine everything in mixer and grind to a fine paste.
• Heat a pan with oil, add all the tempering ingredients and add the ground paste to the hot oil and cook for a minute till the raw smell leaves.

Podi vankaya kura

Ingredients for Stuffing

1. Coriander seeds
2. Channa dal
3. Urad dal
4. Dry red chillis
5. Tamarind
6. Cloves
7. Garlic
8. Dry coconut
9. Salt to taste

For Kura

1. Brinjals, wash, and slit 
2. Oil

Method

• Add oil in a vessel, add all the ingredients mentioned above one by one, roast till they turn red and remove and grind them all together to a coarse dry powder. 
• Stuff this powder in the brinjal and keep aside.
• In the same vessel, add the remaining oil, and place the stuffed brinjals in the oil and cook. 
• Cover the pan with a plate fllled with water so that the brinjals will not be over burnt.
• Twist the brinjals in between different intervals.
• Repeat this process till the brinjals completely gets cooked.