Ingredients–

Brinjal long variety 10
Coriander seeds 2 tbsp
Peanuts 3 tbsp
Jeera 1tsp
Pepper 1/4 tsp
Urad dal 2 tsp
Whole Red chilly 8
Hing 1/4 tsp
Dry coconut grated 1 tbsp
Tamarind 1/4 tsp approx
Oil 4 to 5 tsp
Salt to taste

Method–

Dry roast coriander seeds, urad dal, chillies, jeera, pepper, peanuts, hing till golden brown.
Add the tamarind and for a few seconds.
Cool and add salt.
Grind into a coarse powder.
Add a little water for binding.
Cut the brinjals into long pieces.
Slit open them and stuff the masala mixture.
Heat the oil in a pan.
Add the stuffed brinjals.
Sprinkle a pinch of salt and mix well.
Cover with a thali .
Pour some water to the thali.
Cook on slow flame.
Stir occasionally.
Cook till brinjals are cooked.
Serve with roti!