1. Wash the brinjals and cut away the stalks.
2. Slit the brinjals into 4, starting from stalk ends and stopping a little before the base, so that the four parts are held together at the base.
3. Heat 2 tsp of oil and roast red chillies, coriander, cumin and fenugreek.
4. Grind them with coconut and tamarind, with just a sprinkling of water, to acoarse powder.
5. Add salt to taste and stuff the masala into the brinjals, reserving left over masala, if any.
6. Heat the remaining oil in a kadai. Add mustard.
7. When it splutters, add onion and fry till onion is golden brown.
8. Add the brinjals. Sprinkle the left over masala, if any, on them.
9. Cover and cook on slow heat, stirring a couple of times, till the brinjals are cooked.
10. Serve hot with steamed rice and dal.

Note:
This is the konkan version of stuffed brinjal curry. Puddi means powder, referring to the masala which is stuffed in the brinjal.

Serves: 4 to 6