Free Imagine Things

• 1/2 Kg small violet Brinjals
• 3/4 th cup fresh grated coconut
• 4 to 5 onions medium sized
• 1/2 cup Hurigadale/chutney dal/Pottukadali powder
• 1 cup Ucchellu ( a kind of black til seeds which has a glossy finish to it, I do not if it is available everywhere, I know you get it in Bangalore)
• 5 to 6 tbsp with Rasam powder
• 1'' cinnamon stick
• 2 to 3 cloves
• 4 to 5 Garlic pods
• 1 cup oil
• 2 sprigs of curry leaves
• 2 to 3 tbsp of Thick Tamarind extract
• gooseberry sized jaggery

Seasoning: 1 tsp mustard seeds

METHOD:

1. Wash the small Brinjals wipe them and keep aside.
2. Take a Besan or a big vessel, Put all the ingredients in it.
3. Add the grated coconuts, nicely chopped onions, garlic, chutney dal powder, rasam powder, oil, tamarind juice & Jaggery.
4. Dry roast the Ucchellu add salt to the required quantity and add cinnamon & cloves to it and grind it into a powder.
5. Add this grounded powder into the other ingredients as well, Mix them all together and keep aside.
6. Take the brinjals cut it into four at the bottom end not completely leaving it near the crust or at the thottu, as shown above.
7. fill the above mixture into them.
8. Take a wok, heat a tbsp of oil and season it with mustard and curry leaves, Then add these filled brinjals into them, If some of it is left over just pour it on the top, pour a glass of water into the vessel clean it and pour the water also into it, add one more glass of water and close the lid.
9. Cook this in a low flame, If you want it like a dry curry just add 1 glass of water or if you want it as a gravy add an other glass of water.
10. When all the brinjals are tender and soft, mix and serve it with hot chappatis or even rice.