Ingredients:

Small even sized violet brinjals- ½ kg

Sambar powder- 2 to 3 tsps

Grated fresh coconut- 1 ½ tbl.sps

Salt- 1 ½ tsps

Thick tamarind extract- 2 tbl.sps

Sugar or grated jaggery- 1 tsp (optional)

Finely cut onions- 2 tbl.sps

Oil- 2 tbl.sps

For seasoning:

Mustard seeds- ½ cup

Urad dhal- 1 tsp

Bengalgram dhal- 2 tsps

Preparation Method:

1. Slit brinjals into four, half way through keeping the brinjals whole. (Cut opposite side of the stem).

2. Mix sambar powder, salt, grated coconut, onions, sugar together with tamarind extract.

3. Heat 1 tsp of oil and season mustardm urad dhal and Bengal gram dhal in that.

4. Pour on top of the onion mixture.

5. Stuff this into the slit side of the brinjals.

6. Preheat electric tawa to 180⁰ C.

7. Heat rest of the oil in that.

8. Arrange brinjals on the pan.

9. Close with lid and cook until done, turning over gently in between.

10. When brinjal gets fried properly, remove from pan and serve hot with plain hot rice

11. Mix cooked thuar dahal with cooked white rice and eat brinjals as accompaniment for that.