Ingredients:

250 gm small brinjals
1 tablespoon tamarind puree
1 tablespoon sesame oil or ghee
onion
small dry coconut roasted and roasted to a paste
1 teaspoon chirongi
1 teaspoon sesame seeds
1 teaspoon poppy seeds
teaspoon coriander powder
teaspoon chili powder
teaspoon salt
a few curry leaves
teaspoon cumin seeds
GRIND TO PASTE
Teaspoon ginger paste
teaspoon garlic paste
1 sprig coriander leaves
1 green chili

Preparation:

Make two deep cuts into the brinjals leaving the 4 sections held together only by the stem, ‘Mix all the prepared spices together with the, salt. Stuff the brinjals with the spices.
Heat oil in a pan on the fire. Fry curry leaves and, cumin till dark brown. Slice and fry the onions and then drop the stuffed brinjals into the pan as well as any left over spice mixture and keep stirring, but taking care not to damage the brinjals. When the brinjals get somewhat shriveled up, add tamarind puree and cook on a low fire till the oil shows on top.

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