Vankaya karam pettina koora(Small Indian eggplant)- No Onion

Ingredients:
Small piece ginger root
4 Green chillies
1/2 bunch Cilantro
6 small eggplants (Indian)
Pea size tamarind (If using concentrated tamarind use 1/2 spoon)
Salt to taste

Preparation:

1. First take the eggplant and hold it at the stem and slit the eggplant from the other side of the eggplant into four pieces.
2.Make sure that you don't cut till the end of the stalk. 
3. Take the paste of cilantro and green chillies and stuff the eggplant with the paste. 

4. Take a pan and put some oil in the pan and add all the stuffed egg plants and sprinkle few drops of water and cover the pan with the lid.
5. Cook for 10 min and turn the eggplants in the pan and fry them till it is brown color. Make sure the egg plants do not turn black color.
6. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Preparation of the Spice Paste for stuffing:
Take the Ginger root, Cilantro, tamarind, and green chillies and grind them together in a mixer with 3-4 spoons of water to make it a paste. Add some salt to this paste.