Brinjals, small - 250 gms
Red chillies - 5
Dhaniya - 1 tbsp
Peppercorns - 1 tbs
Channal dal - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - a few sprigs
a small piece of tamarind
Salt - to tasteOil - 3 tbsp
To make this very simple preparation, first wash the vegetables well in water and dry them free of water. Slit brinjals into 4 pieces upto three fourths length and dip them in in salted water. Next, roast red chillies, dhaniya, peppercorns and channa dal in half a tablespoon of oil for a few minutes. Add the tamarind at the end and allow them to cool for a while. After a few minutes grind them coarsely, add salt and stuff them inside the cut brinjals, taking care not to break the vegetables. In the same kadai, take couple of tablespoons of oil and toss some mustard seeds and curry leaves in. Once the seeds stop spluttering, add the spice-coated brinjals to the kadai and mix well in the oil. Cook in a slow fire, tossing the shiny vegetables every so often till it is well cooked. Serve hot with rice and onion sambhar.
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