Preparation Method

• Slit the brinjal lengthwise. Don’t discard the stem.
• Dice the onions finely.
• Soak the tamarind and extract the juice.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Temper cinnamon, clove, curry leaves and fenugreek seeds.
• Saute onion and garlic.
• Add chilli powder, coriander powder, jaggery, salt and stir for a minute.
• Pour the tamarind extract and add salt.
• Allow it to boil until everything blends together.
• Remove from fire and allow it to cool.
• Stuff the brinjals with the masala.
• Heat rest of the Idhayam sesame oil.
• Flip the stuffed brinjals, stir with care and close with a lid.
• Stir often.
• Simmer to a low flame for about ten minutes.
• Open the lid and fry until it turns red.
• Remove from fire and serve.