1. Slit brinjals into four, keeping it attached at the stalk.
2. Grind coconut, coriander and cumin to asmooth paste.
3. Mix jaggery, asafetida, turmeric powder and salt with the paste.
4. Stuff the brinjals with this mixture.
5. Heat oil in a kadai. Add mustard.
6. When it splutters add red chilies and curry leaves.
7. Add brinjal. Sprinkle with little water and cook covered on low flame till done.

Serves: 4-5