• Small brinjals - 6 or 8


• Onion -1 medium size


• Tamarind - lemon size


• Turmeric powder - 1/2 tsp


• Red chilli powder - 1/2 tsp


• Sambar powder - 1/2 tsp


• Asafoetida powder - 1/4 tsp


• Mustard seeds - 1/2 tsp


• Salt as required


• Corriander leaves


• Curry leaves


• Oil - 1/2 cup
  

For stuffing:

• Corriander seeds - 1 tbsp


• Red chillies - 4


• Urad dhal - 1 tsp


• Channa dhal - 1 tsp


• Fenugreek seeds - 1/2 tsp

Heat 1 tsp oil in a pan and fry all the above ingredients until golden brown and grind into a fine paste with a pinch of salt and less water.

How to make it:

Finely chop onions, corriander leaves and curry leaves. Wash and cut the stem of brinjals. Cut the brinjals across so that it can hold the paste inside. Stuff the ground paste inside the brinjals carefully. Keep it aside. Soak tamarind in warm water and take out the pulp. To this pulp add turmeric powder, sambar powder, chilli powder, asafoetida powder and salt and mix well. Heat oil in a kadai and add mustard seeds, finely chopped onions , chopped corriander leaves and curry leaves. Fry until onions become golden brown. Now add the stuffed brinjals and cook covered until the brinjals are half cooked. In between turn brinjals to other side so it gets evenly cooked. Add the tamarind water mixture to this and cook until the oil separates. Garnish with more corriander leaves and curry leaves and serve hot with rice and papad.