- 10 to 12 small size violet brinjals.
- a gooseberry size tamarind soaked in water and take juice of it.
- 1 large or 2 small size onions chopped.
- 1/12 tsp turmeric powder.
- 1 tsp red chilly powder.
- 1 tsp coriander powder.
- salt to taste.
- 5 tbsp thil oil. ( thil oil will give taste to this curry)
- few curry leaves
- 1/4 tsp asafoetida
- 4 red Chilli ( adujst according to your taste.)
- 2 tbsp coriander Seeds 2
- 1 1/2 tbsp channa Dal
- 11/2 tbsp tuar daal
- 1/2 cup coconut
- Salt to taste.
- For seasoning.
- 1/2 tsp mustard
Wash the brinjal and slit them . Brinjal should not break in to 4 pieces.
Keep all the slited brinjals in to water.
Dry all the ingredients for roasting till the daals and coconut turn in to brown. Let them cool. Now powder this and keep aside.
Fiil this powder inside the brinjals tightly without breaking them.
Chop the onions .
Soak the tamarind in water for 15 minutes or add hot water and after 5 minutes take the juice of it. Keep aside.
Heat a pan and add oil. Add mustard seeds. Let them splutter. Now add asafoetida and curry leaves. Saute and add chopped onions. Add turmeric powder, coriander powder, chilly powder and salt only for the gravy. We have added salt to the ground masala also. Fry for few seconds and add stuffed brinjals. Mix with onions and fry .Add tamarind juice and the balance masala powder. Cover and cook till the brinjals are soft.If your gravy is very thick add little water and adjust the consistency. Cook for few more minutes and switch off the stove.
Serve with hot rice or roti
You can add few garlic with chopped onions.
Instead of adding coconut with roasted spices grind the coconut with little water and make a smooth paste. Add this at the end and cook.