Ingredients:

• 1/2 kg – small tender Brinjals
• 1.5 cup – grated Coconut
• 1 cup – onion, finely chopped
• 7 to 9 – dry Red Chillies
• 2 tsp – Coriander seeds
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Fenugreek seeds
• 1 small Lemon sized – Tamarind
• 1 tsp – mustard
• 4 tbsp – oil
• Salt to taste

Method:

1. Wash the brinjals and cut off the stalks
2. Slit the brinjals into four slices without completely slitting from one end to the other.
3. Heat 2 tsp of oil and roast red chillies, coriander, cumin and fenugreek
4. Grind them with coconut and tamarind, with just a sprinkling of water, to make a powder
5. Add salt to taste and stuff the masala into the brinjals, reserving left over masala, if any
6. Heat the remaining oil in a kadai. Add mustard
7. When it splutters, add onion and fry till onion is golden brown
8. Add the brinjals. Sprinkle the left over masala
9. Cover and cook on slow heat, stirring a couple of times, till the brinjals are cooked
10. Serve hot with steamed rice and dal