- Firstly slit the brinjals into four parts without removing the stalk. Dip them in 2 cups of water along with 1 teaspoon of salt. Keep them aside for 15 minutes. roast peanuts, sesame seeds, cloves, cinnamon stick and coriander seeds. Roast on low flame for 2-3 minutes. Now add dry coconut and roast again for a minute. Let it cool down a bit and add the mixture to a blender. Also add garlic, ginger, green chilli, 1/4 cup onion, 1/2 tsp turmeric, salt and 1/2 tsp red chilli powder. Add 2-4 tbsp water and blend to form a thick paste. Now stuff the slit brinjals with the prepared masala and keep them aside. Now heat oil in a pan, add curry leaves, mustard seeds and cumin seeds. Add 3/4 cup onions and stir fry until golden. Add 1/2 tsp turmeric and 1/2 tsp red chilli powder. Now add stuffed brinjals to the pan and cook for 2-3 minutes. Add tamarind extract and stir well. Now cover the pan and let it cook for 15 more minutes. Stir occasionally. Garnish with coriander leaves and serve with biryani,rice,chapathi,roti.