Ingredients:
Sambar Onion – 250 gms, peeled and cut
Tender Brinjal – 500 gms, split lengthwise till halfway
Tamarind Extract – 1 tblsp
Ginger Garlic Paste – 1 tblsp
Turmeric Powder – 1 tsp
Coriander Powder – 2 tsp
Garam Masala Powder – 1 tsp
Jeera – 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few
For Masala Paste
Fry in Oil and Grind to a Paste:
Peanuts – 3 tblsp
Urad Dal – 2 tsp
Sesame Seeds – 2 tsp
Copra – 3 tblsp, grated
Method:
1. Stuff each brinjal with a little masala paste and keep aside.
2. Heat oil in a kadai and add the jeera, mustard seeds and curry leaves.
3. Add the remaining masala paste and ginger-garlic paste and fry.
4. Add all the powders and then the stuffed brinjals and fry.
5. Add the tamarind extract and required salt.
6. Simmer for a few minutes till the gravy is blended well.
7. Serve with rice.
