Ingredients

• Brinjals - 10 (small variety).
• Potatoes - 4 (Big).
• Drum-sticks - 2 (optional).
• Coconut gratings- 1 cup.
• Red chillies - 10 (Roasted).
• Coriander seeds - 2 tsps.
• Black gram dal (urad dal) - 1 tsp.
• Fenugreek seeds (methi seeds) - 1/2 tsp.
• Tamarind lump (marble sized).
• Jaggery lump (marble sized).
• oil - 4 tbsps.
• Mustard seeds - 1 tsp.
• 1 sprig curry leaves.
• Salt to taste.

How to Make Puddi Sagle (Stuffed Brinjal Masala)

• Remove stalks of brinjals.
• Cut 4 slits lengthwise from top.
• Cut potatoes lengthwise into 4 pieces.
• Cut drumsticks into 1 inch pieces.
• Wash all vegetables and keep aside.
• Roast coriander seeds, urad dal and fenugreek seeds in 1/2 tsp oil.
• Grind coconut gratings, roasted red chillies, tamarind, jaggery and salt to a thick masala (adding a little water).
• Add the roasted seeds and grind for some more time.
• The masala should be dry and coarse.
• Stuff this masala into the brinjals through the slits.
• Spread the excess masala over the vegetables.
• Keep aside the water used for washing the grinder.
• In a thick bottom pan, prepare seasoning with mustard and curry leaves in oil.
• Drop all the vegetables along with the water kept aside into the seasoning.
• Stir lightly and cook with an open lid.
• When vegetables are done remove from flame.
• Goes very well with Manglorean dal and rice.