Wash brinjals under running water. Chop or slice 2 of them and add to salted water. Slit the rest in a cross shape, keeping the stems intact, add them to the salted water.
Sundry or roast poppy seeds till crunchy, powder finely and then make a smooth paste and set aside
Chop onions and tomatoes finely. Slit chilies.
Making gutti vankaya gasagasala kura
Heat oil in a deep pan, add mustard and cumin, and allow them to splutter, add curry leaves. Fry until the leaves become crisp
Add onions, chilies, salt and fry till the onions become golden
Add ginger garlic paste and fry till it turns fragrant.
Add tomatoes, turmeric and bit more salt. Fry till they turn mushy and very soft. If needed just sprinkle some water and fry
Add garam masala or coriander and cumin powder, red chili powder, poppy seeds paste, Stir everything well and fry evenly for about 3 to 4 minutes. Off the stove
Remove the brinjals from water. Take a spoonful each time and stuff the brinjals in the slits and add them back to the pan along with cubed brinjal pieces
Fry for 3 to 4 minutes without burning.
Add 1.5 cups of water. Mix, Cover and cook on a low flame till the brinjals are done till soft and tender. Keep stirring occasionally to prevent burning. If needed adjust the consistency by adding a bit more water.
Add the lemon juice and garnish with coriander leaves.
Serve gutti vankaya gasagasala kura with rice and ghee or chapathi.