Ingredients:

250 gm small brinjals
1 tablespoon tamarind puree
1 ½ tablespoon sesame oil or ghee
½ onion
¼ small dry coconut roasted and roasted to a paste
1 teaspoon chirongi
1 teaspoon sesame seeds
1 teaspoon poppy seeds
½ teaspoon corriander powder
½ teaspoon chilli powder
½ teaspoon salt
a few curry leaves
¼ teaspoon cumin seeds
GRIND TO PASTE

½ teaspoon ginger paste
¼ teaspoon garlic paste
1 sprig corriander leaves
1 green chilli

How to Prepare:
Make two deep cuts into the brinjals leaving the 4 sections held together only -by the stem, 'Mix all the prepared spices together with the, salt. Stuff the brinjals with the spices.
Heat oil in a pan on the fire. Fry curry leaves and, cummin till dark brown. Slice and fry the onions and then drop the stuffed brinjals into the pan as well as any left over spice mixture and keep stirring, but taking care not to damage the brinjals. When the brinjals get somewhat shriveled up, add tamarind puree and cook on a low fire till the oil shows on top.