1. Slit the brinjals in four, along ¾ their length, keeping them joint at stem side.
2. Roast the sesame seeds and crush.
3. Grind coconut with coriander leaves and green chillies. Mix in all the powders.
4. Heat the oil and fry brinjals till wilted and half cooked.
5. Add the prepared paste and fry till fragrant.
6. Add salt and 1 ½ cup of water.
7. Cover and simmer till the brinjals are cooed and gravy is thick.
8. Add jaggery, simmer for 2 more minutes.
9. Serve with roti or chapathi.

Serves: 4 to 6