Ullikaaram-vankaya:
big onions 2
green mirchi 6
red chili 5
salt
jeera two small spoons
garlic: 1 or 2
grind the above into paste.

heat oil (more)
cut brinjal into 4 slices 
- like a flower if stuffing,
  - stuff the paste into brinjals
- separately otherwise
put little water into brinjal,
put lid, pour water over lid
simmer on medium flame, stirring occasionally

if not stuffing,
- after brinjal gets cooked,
  add paste, mix
  remove lid, heat a little bit, and remove from stove.

kottimeera-kaaram-vankaya:
chilies,
coriander,
salt
grind into paste 
and add to brinjal after it is cooked.