Ingredients:

• 4 – Brinjals (small size)
• 3 tbsp – Coriander seeds
• 1 tbsp – Methi seeds
• 1 tbsp – Cumin seeds
• 1 tbsp – Channa dal
• 4 tbsp – sesame seeds
• 1/2 cup – shredded Coconut
• 2 – Red Chillies
• Tamarind – A small ball
• 4 Cloves – Garlic
• 1 – Onion (big size)
• Coriander leaves – A small bunch
• Turmeric powder – A pinch
• Salt as per taste
• 2-3 – small pieces of Jaggery
• Curry leaves
• 1/4 cup – water
• Oil – 1/4 cup

Method:

1. Cut the brinjals lengthwise and make 2 slits, but leave the stalks intact. Put them immediately in salt water.
2. Heat 2 tbsps of oil in a pan and add coriander, methi, cumin seeds, channa dal, sesame seeds, shredded coconut, red chillies and tamarind.
3. Fry till the raw smell of the coriander seeds goes.
4. Then grind them to a smooth paste along with garlic, onion, coriander leaves, turmeric, and salt.
5. Stuff some of this paste into each slit of the brinjals.
6. Heat remaining oil in a vessel, season with mustard, cumin seeds and curry leaves.
7. Wait for it to splutter and slide the brinjals into the vessel slowly.
8. Then add remaining paste to it along with water and jaggery.
9. Cover the vessel and cook on medium heat till the brinjals are tender to touch.

Recipe courtesy of Sify Bawarchi