• purple brinjals : 10
  • onions : 2
  • ginger-garlic paste : 1tbsp
  • tamarind paste : 2 tbsp
  • red chilli powder : 2 tsp
  • turmeric pwd : 1/4 tsp
  • coriander pwd : 2 tsp
  • cumin pwd : 1/2 tsp
  • jaggery : 1/2 tbsp
  • cumin seeds : 1 tsp
  • curry leaves :10
  • methi seeds (menthulu/fenugreek) : 5
  • salt : acc to taste
  • coriander leaves : few


  • Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem.
  • Dry roast cardamom,cloves,cinnamon stick, coriander seeds,cumin seeds,peanuts,coconut and keep them aside.
  • Heat oil in the same pan and add onions and fry till transparent.
  • Add ginger-garlic paste,green chillies,turmeric,salt,red chilly powder and fry till rawness of ginger-garlic disappears
  • Remove from fire and cool. Make a paste by adding some water
  • First blend the dry roasted ingredients into add the above onion paste,jaggery,tamarind pulp and blend again to make the stuffing
  • Now stuff each brinjal with the stuffing without breaking the brinjals.
  • Keep aside the remaining paste.
  • Heat oil in a kadai (wok), add cumin seeds,methi seeds,curry leaves and sauté for a minute. Add the stuffed brinjals and sauté for about ten minutes. Add the reserved masala and mix gently. Add two cups of water, cover and cook over low heat till the brinjals are fully cooked
  • To serve, gently lift the stuffed brinjals with a wide spoon and place on serving plate and pour the gravy. Tastes wonderful with hot rice or roti.