| • | Put all the ingredients for the filling (cumin, coriander, cloves, cinnamon, grated onion, peanuts and peppercorns) in a mixer to make a fine paste.
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| • | Heat a pan and put little oil. Add grated coconut, salt, red chilli powder and turmeric powder and the paste and saute for a while. Take out the masala and keep it aside.
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| • | Wash the brinjals and slit them lengthwise. Do not cut the stem.
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| • | Rub the brinjals with salt and turmeric.
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| • | Stuff the masala (filling paste) in each of the brinjals.
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| • | Take a pan and heat oil in it. Add cumin and mustard seeds.
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| • | When the seeds splutter, add the stuffed brinjals.
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| • | Cover it with a lid and let the brinjals cook over low heat.
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| • | When the brinjals become soft, add little water.
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| • | Now add the tamarind and jaggery water into it. (Tamarind pulp and grated jaggery mixed in 1 cup water).
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| • | Sprinkle salt according to your taste and cook the brinjals till done.
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| • | Garnish with chopped coriander and coconut.
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| • | Serve hot with rotis or parathas. |
