Ingredients:

• 500 g – small, tender Brinjals
• 1 cup – grated Coconut
• 1/2 cup – coriander leaves, chopped
• 4 tbsp – sesame seeds
• 4-6 – green chillies, chopped
• 3 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala powder
• 2 tbsp – Jaggery powder
• salt to taste
• 3 tbsp – oil

Method:

1. Slit the brinjals into four, along 3/4 their length, keeping them joined at the stem side.
2. Roast the sesame seeds and crush.
3. Grind the coconut with coriander leaves and green chillies. Mix in all the powders.
4. Heat oil and fry the brinjals until wilted and half cooked.
5. Add the prepared paste and fry until fragrant.
6. Add salt and 1.5 cups of water.
7. Cover and keep on simmer until the brinjals are cooked and the gravy is thick.
8. Add jaggery and simmer for 2 more minutes.
9. Serve with roti or chapathi.