Ingredients:

• small purple Brinjals – 1/2 kg
• finely chopped onions, heaped – 1 cup
• sambar powder -tbsp
• Garam Masala powder – 1 tsp
• Jaggery powder – 1 tbsp (optional)
• oil – 2 to 3 tbsp
• salt to taste

Method:

1. Wash brinjals, cut away the stalk and slit into 4, keeping the pieces joint at one end.
2. Combine all the ingredients for filling and stuff the brinjals.
3. Heat oil in a kadai; add stuffed brinjals.
4. Cover and cook on low flame till done.