Ingredients:

• 5-6 – green Brinjals
• 2 tbsp – Besan
• 1 tsp – Cumin seeds
• 2 tsp – coriander powder
• 1 tsp – Red Chilli powder
• small piece – Ginger
• 8 -garlic Cloves
• 1/2 tsp – Turmeric powder
• 1 cup – Curd
• 2 tsp – oil
• salt
• small piece – Jaggery

Method:

1. Grind the ginger and garlic to a paste.
2. Put besan, cumin seeds, coriander powder, chilli powder, ginger-garlic paste, jaggery together on a plate and mix them.
3. Add 1 tbsp oil so that they mix well.
4. Wash brinjals and slit them vertically from two sides enough for stuffing, but do not break them.
5. Fill the stuffing of besan and spices into the brinjals. Pressure cook the brinjals up to two whistles.
6. Take the brinjals out of the cooker and let them cool.
7. Meanwhile, take a vessel, pour 1 tbsp of oil in it and heat it over low flame.
8. Put mustard seeds and let them splutter. Add the brinjals and stir slowly so that the brinjals get fried but do not break. Take the vessel out of the flame. Add the curd over the brinjals slowly.
9. Garnish the vessel with coriander leaves.

Recipe courtesy of N. Iyer