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METHOD
Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem.
Peel, wash and quarter onions. Dry roast on a tawa till they turn lightly brown and soften. Peel, wash and roughly chop ginger and garlic. Wash curry leaves and pat them dry.
Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, khopra and fenugreek seeds till they begin to change colour and give out a nice aroma.
Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste. Add tamarind pulp and mix well. Stuff this mixture into the slit brinjals and reserve the remaining mixture.
Heat oil in a kadai, add curry leaves and sauté for a minute. Add the stuffed brinjals and sauté for about ten minutes. Add the reserved masala mixture and mix gently. Add half a cup of water, cover and cook over medium heat till the brinjals are fully cooked and oil comes to the surface.
Serve hot.
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