1. Cut brinjals vertically into 4 parts keeping stem intact; immerse in salted water.
2. Fry onion in 1/2 tbsp oil, along with turmeric powder and a pinch of salt till they turn soft.
3. Mix fried onion with coriander pickle.
4. Stuff the above onion mix in brinjals keeping 3 tsp aside.
5. Heat remaining oil in the same pan, arrange the stuffed brinjals in oil, sprinkle over with the preserved masala.
6. Sprinkle some water on the brinjals, cover and cook on a low flame for 6 to 8 min.
7. Gently turn the brinjals over once or twice.
8. Remove from fire when they are tender.
9. Serve this with rice preparations/chapathi/poori.

Image: Flickr/creativecommons Sistak