Ingredients

• 1/2 kg - small tender brinjals
• 1.5 cup - grated coconut
• 1 cup - onion, finely chopped
• 7 to 9 - dry red chillies
• 2 tsp - coriander seeds
• 1/2 tsp - cumin seeds
• 1/2 tsp - fenugreek seeds
• 1 small lemon sized - tamarind
• 1 tsp - mustard
• 4 tbsp - oil
• Salt to taste

How to Make Brinjal Puddi Sagle

• Wash the brinjals and cut off the stalks
• Slit the brinjals into four slices without completely slitting from one end to the other.
• Heat 2 tsp of oil and roast red chillies, coriander, cumin and fenugreek
• Grind them with coconut and tamarind, with just a sprinkling of water, to make a powder
• Add salt to taste and stuff the masala into the brinjals, reserving left over masala, if any
• Heat the remaining oil in a kadai. Add mustard
• When it splutters, add onion and fry till onion is golden brown
• Add the brinjals. Sprinkle the left over masala
• Cover and cook on slow heat, stirring a couple of times, till the brinjals are cooked
• Serve hot with steamed rice and dal