Stuffed brinjals

Ingredients :

• Small sized violet brinjals - 1 / 2 k. g.
• Sambhar powder - 1 to 2 spoon
• Grated fresh coconut - 1 1 / 2 sp
• Salt - as required
• Tamarind paste - 1 tsp
• Sugar or jaggery - 1 tsp [ optional ]
• Finely cut white onion - 1 / 2 cup
• Oil - as required

For seasoning :
Mustard seeds - 1 sp
Urad dhal - 1 / 2 sp
Bengalgram dhal -  1/ 2 sp

Method :

Slit brinjals into four, half way through keeping the brinjals whole. [ cut opposite side of the stem ] Then mix sambar powder, salt, grated coconut, onions,sugar together with tamarind paste. Take one kadai, heat oil and season mustard seeds, urad dhal and bengal gram dhal and add this to the onion mixture. Stuff this into the slit side of the brinjals. Heat rest of the oil in same kadai, arrange brinjals on the kadai. Close the lid and cook until done, turning over gently in between. When brinjal gets fried evenly, [ all sides ] remove from kadai and serve hot with plain hot rice. Mix cooked thuar dhal with white rice and eat brinjal along with it.