Ingredients:

• 8 – small Brinjals
• 1 cup – dry Coconut powder.
• 1 tsp – Garam Masala
• 1 tsp – black masala.
• 1 tsp – Red Chilli powder.
• 1 tsp – Tamarind paste.
• 6 – pods of grated garlic.
• 1/2 cup – grated Jaggery
• 1 – small Onion chopped
• Oil
• Salt

Method:

1. In a dish, mix all the masalas, coconut, jaggery, garlic and tamarind paste together; add salt to taste and add some oil to make the mixture wet
2. Slit the brinjals in four but with the base attached. Stuff the masalas into the brinjals and keep aside
3. Heat oil in a non-stick pan and fry the chopped onions till slightly pink
4. Then add the stuffed brinjals one by one; do not over lap them
5. Cook on low flame until done
6. Turn them over from time to time, taking care not to spill the stuffing
7. Garnish with coriander leaves
8. Serve hot with chapattis or rice

Recipe courtesy of Anjali Naik