For the powder: Dry roast peanuts till they get golden spots and remove. In the same tawa dry roast sesame seeds until well toasted to light brown, remove and switch off. In the same tawa toast the dry coconut flakes which gets golden within seconds, remove and cool all the items. Now in a blender / mixie combine toasted peanuts, sesame seeds, coconut, turmeric powder, salt, red chili powder and coriander powder. Run on pulse to make a coarse powder.

For the Vepudu : Wash brinjal, trim the top, make a slit (like a "X") keeping the other corner intact. Stuff each one with the powder and reserve the rest for the gravy. Heat oil in a pan, splutter mustard, cumin seeds, split black gram and curry leaves. Fry the chopped onions till golden, add the ginger garlic paste and fry for few minutes. Now place the stuffed brinjal on the bed of onion mixture, sprinkle the rest of the stuffing powder on top and close with a lid. Bring down the flame to low and cook for 6 minutes. When the brinjals are half way done, add the tamarind pulp, salt (table-1) and water. Again cover for another 5 minutes over low flame or till the brinjal looks lightly mushy. Check now and then to avoid burning and gently stir to avoid breaking. When they are done, the oil will separate, gravy will thicken to a paste form. Switch off at this stage and serve as a side for any rice item.