•Fresh Coconut Gratings, 3/4 cup
•Red Chillies (Byadgi), 8 or as per taste
•Tamarind, marble sized ball
•Coriander seeds, 1 and 1/2 tsp
•Methi seeds, 1/4 tsp
•Oil, 1-2 tbsp.
•Mustard seeds, 1/2 tsp
•Curry leaves, 1 sprig
•Salt, to taste
Wash the brinjals without cutting their stalks
Without breaking off the quarters, slit each of the brinjals at the base into four. keeping the stalk intact. You may trim the stalk if it is too long. Keep aside.
In a little oil, roast separately the red chillies, coriander seeds and methi seeds.
Grind together coconut gratings along with the roasted red chillies, coriander seeds, methi seeds, tamarind and salt to a coarse paste adding just the required amount of water Stuff this ground masala into the slit brinjals
Heat oil in a kadhai on medium heat add mustard seeds.
When they splutter, add curry leaves and saute
Next, add the stuffed brinjals and the remaining masala
Sprinkle a little water, cover and cook the brinjals over medium flame, stirring from time to time
Take care that the brinjals are not broken and that they are well coated with the masala
Cook till the brinjals get done and the excess water from the masala evaporates giving the dish a dry and roasted finish
Recipe by Shobana Rao.