Ingredients:

• Brinjals – 10 (small variety).
• Potatoes – 4 (Big).
• Drum-sticks – 2 (optional).
• Coconut gratings- 1 cup.
• Red Chillies – 10 (Roasted).
• Coriander seeds – 2 tsps.
• Black gram dal (urad dal) – 1 tsp.
• Fenugreek seeds (methi seeds) – 1/2 tsp.
• Tamarind lump (marble sized).
• Jaggery lump (marble sized).
• oil – 4 tbsps.
• Mustard Seeds – 1 tsp.
• 1 sprig curry leaves.
• Salt to taste.

Method:

1. Remove stalks of brinjals.
2. Cut 4 slits lengthwise from top.
3. Cut potatoes lengthwise into 4 pieces.
4. Cut drumsticks into 1 inch pieces.
5. Wash all vegetables and keep aside.
6. Roast coriander seeds, urad dal and fenugreek seeds in 1/2 tsp oil.
7. Grind coconut gratings, roasted red chillies, tamarind, jaggery and salt to a thick masala (adding a little water).
8. Add the roasted seeds and grind for some more time.
9. The masala should be dry and coarse.
10. Stuff this masala into the brinjals through the slits.
11. Spread the excess masala over the vegetables.
12. Keep aside the water used for washing the grinder.
13. In a thick bottom pan, prepare seasoning with mustard and curry leaves in oil.
14. Drop all the vegetables along with the water kept aside into the seasoning.
15. Stir lightly and cook with an open lid.
16. When vegetables are done remove from flame.
17. Goes very well with Manglorean dal and rice.

Recipe courtesy of Sify Bawarchi