Ingredients
Brinjal the small round variety about 10 - 300 gms
Bengal gram dhal - 3 dsp
Black gram dhal - 2 dsp
Dry chillies - 18
Coriander - 3 dsp
Ginger garlic paste- 1 tsp
Asafoetida powder - 1/2 tsp
Salt
Oil - 5 dsp
Tamarind a ball the size of a marble
Method:
Slit the brinjal into 4 with out separating the pieces and with the stalk on. Keep them in salted water. Fry the different dhals, ginger garlic paste ,coriander and chillies in a little oil, powder well and add the asafoetida also. Mix a little salt and water and fill the inside of the brinjal with this. Heat the remaining oil, put the filled brinjal and carefully saute well. Pour, 1 cup of water and allow the curry to simmer. Add 1/2 cup of tamarind water also and when the gravy is thick and coats the brinjal, remove from fire.
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