Ingredients:

• 400 gms – small Brinjals
• 4 tbsp – oil
• 1 tsp – sesame seeds
• 100 gms – onions, chopped
• 100 gms – grated Coconut
• 1 tsp – chilli powder
• 1 tsp – kala goda masala (readily available)
• 20 gms – jaggery, grated
• 1 tbsp – groundnut powder
• 20 ml – Tamarind pulp
• Salt to taste
• 1/2 tsp – Mustard Seeds
• 6 Curry leaves
• 1/2 tsp – asafoetida1 cup – water
• 2 tbsp – chopped Coriander leaves

Method:

1. Slit brinjal four ways, keeping the base intact. Pressure cook till done.
2. Heat 2 tbsp. oil in a pan and fry sesame seeds. Add the onions.
3. When it changes colour, add coconut and fry again.
4. Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water.
5. Stuff each brinjal with 1 tbsp. of this mixture, setting aside the rest for later use.
6. Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.
7. Add the stuffed brinjals. Cook for 5 mins.
8. Add remaining masala paste and water, and cook until gravy thickens.
9. Serve hot, garnished with coriander leaves.