Generally, for the stuffing of the brinjals we use, peanuts, sesame seeds, coriander seeds, cumin seeds, coconut powder and some natural powder spices. The filling is supposed to be thick, so do not add water to it. Some people tend to use tamarind pulp as well, but it is your choice, I use lemon instead of the tamarind pulp. Moving on, for Gutti Vankaya Kura, you might want to save some extra stuffing for later, once it is used to stuff brinjals, we use it then in the curry as well. It changes everything at one go, so keep this in mind. Again, everyone has there unique way of cooking this dish, so here I am sharing my version of Gutti Vankaya Kura.