Ingredients:

Small brinjals (aubergine) 450 gm
Asafoetida (heeng) a pinch
Bengal gram lentils 5 gm/ ½ tbs
Coconut, grated 160 gm/ 2/3 cup
Cooking oil 60 ml/ ¼ cup
Coriander seeds 15 gm/1 tbs
Cumin (jeera) seeds 15 gm/1 tbs
Curry leaves 10
Mustard (sarson) seeds 2.5 gm/ ½ tsp
Red chillies, whole 4
Salt to taste
Tamarind (imlee) extract 10 gm/2 tsp
Yellow (urad daal) lentils, husked and split 15 gm/1 tbs

Method:

1.On a hot griddle, roast the grated coconut till golden brown. Remove. Reserve half of both the lentils and broil the other half till light brown. In a blender, make a thick paste of the broiled lentils with the tamarind extract. Use 1-2 tablespoons of water, if necessary. Slit brinjals into four without separating them, leaving them joined at the stem end. Fill with the lentil paste.
2.Heat oil in a pan, add mustard seeds, reserved lentils, curry leaves and asafoetida. When seeds begin to crackle add coriander seeds, cumin seeds and red chillies. Place brinjals in the pan, add salt the left over paste, if any. Add 120 ml/ ½ cup water. Stir carefully for 2-3 minutes, cover and simmer over gentle heat till brinjals are tender.Serve hot with boiled rice.

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