Wash and slit brinjals in + shape. Cut the crown of the Brinjals.

Put Brinjals in salted water.

Fry all the * in little oil.

Grind * and tamrind, jaggery and salt to a fine paste. Add little water at the time of grinding.

Stuff this masala in Brinjals.

Heat oil in a thick kadhai or non stick pan. Put Mustard seeds in oil, when they spultter add curry leaves and turmeric powder. Place all the stuffed Brinjals one by one in the pan. Cover and cook for five to six minutes.

Now turn the brinjals. Add water to the remaining masala and mix well. Pour the masala on the Brinjals and mix well. Do not cover. Cook for another five minutes.

Garnish with chopped coriander leaves and Tomato rings.

Serve with rice or roti.