Method

Make filling: Heat 1 tbsp oil. Fry onion until golden. Cool. Mix fried onion with roasted coconut, peanuts, sesame, all spice powders, and a pinch of salt. Taste — the filling should be flavourful, slightly sweet-spicy. Carefully slit each brinjal in four (like a cross) from the base, keeping the top intact. Stuff each brinjal generously with the filling.
About 10 min
Tip: Soaking the slit brinjals in salted water for 10 minutes prevents browning and reduces bitterness.
Heat 2 tbsp oil in a wide pan. Add mustard seeds and curry leaves. Gently place stuffed brinjals in the pan. Cook on medium heat, turning carefully every 3–4 minutes, until lightly browned all over.
About 10 min
Tip: Handle the brinjals gently — once stuffed, they are fragile. Use two spoons to turn them.
Add any leftover filling to the pan. Add tamarind pulp, jaggery, and 150ml water. Stir to make a gravy in the pan without disturbing the brinjals. Cover and cook 12–15 minutes until brinjals are completely soft and have absorbed the masala. Serve with bhakri or rice. Garnish with fresh coriander.
About 15 min
Tip: The brinjals are ready when they are completely soft and you can pierce them with no resistance.

Nutrition per serving (estimate)

Contains: peanuts