Ingredients

• Small round violet (tender) Brinjals - 10
• Coconut, grated - 1/2 cup
• Bengal gram dal - 4 tbsp
• Urad dal (skinned), split - 2 tbsp
• Dry Red Chillies - 8
• Fenugreek seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Tamarind - grape sized ball
• Jaggery or Sugar - 1 tsp (grated)
• Oil - 3-4 tbsp
• Salt to taste
• Turmeric powder - 1 tsp
• Curry leaves

How to Make Andhra Stuffed Brinjal

• Wash and slit brinjals in '+' shape. Cut the crown of the brinjals.
• Put brinjals in salted water.
• Fry coconut, Bengal gram dal, urad dal, red chillies, fenugreek seeds, cumin seeds and mustard seeds in a little oil.
• Grind the fried mixture with tamarind, jaggery and salt to a fine paste. Add a little water at the time of grinding.
• Stuff this masala in brinjals. (Reserve any leftover masala.)
• Heat oil in a thick kadai or non-stick pan. Put mustard seeds in oil and, when they splutter, add curry leaves and turmeric powder.
• Place all the stuffed brinjals one by one in the pan. Cover and cook for five to six minutes.
• Now turn the brinjals. Add water to the remaining masala (if any) and mix well.
• Pour the masala on the brinjals and mix well. Do not cover. Cook for another five minutes.
• Garnish with chopped coriander leaves and tomato rings.
• Serve with rice or roti.