Cut the brinjals lengthwise and make 2 slits like across, but leave the stalks intact. Put them immeditely in salt water.

Take 2 tbsps of oil in a pan, heat and add all the Set 1 ingrediants to it. Fry till raw smell of corriander seeds goes.

Then grind the fried Set1 ingredients into a smooth paste by adding Set 2 to it.

Stuff some of this paste into each slit of the brinjals.

Heat remaining oil in a vessel, season with mustard, cumin seeds and curry leaves, wait to splutter and slide the brinjals into the vessel slowly.

Then add remaining paste to it along with water and jaggery.

Cover the vessel and cook on medium heat till the brinjals are tender to touch.