Saturday, April 20, 2013,2:42 AM by
Vasumathi Sundaram

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Split brinjal into four parts till half leaving the bottom part of the brinjal.
  • Boil tamarind in water, take out extract and set aside.
  • Dry roast the Coriander Seeds, Channa dal, Red chilli, Dry coconut powder (kopparai), Hing and grind coarsely with required salt.
  • Stuff each brinjal with that Grounded mix.
  • Heat a pan, Pour oil, and add Mustard Seeds once its pops up, add Curry Leaves, Urad Dal, Onions, turmeric powder and salt.
  • Add stuffed brinjals and stir fry.
  • Once the brinjals becomes soft, add Tamarind Extract and Cover and cook for 5 to 10 minutes till oil comes out of the gravy.
  • Serve hot with rice.


  • 500 grams Baby Brinjal (Deep Purple)  
  • 2 tablespoon Coriander Seeds
  • 1 lemon sized Tamarind
  • 1 Small sized onion, sliced
  • 2 tablespoon Channa dal
  • 8 Red chilly
  • 3 tablespoon Dry coconut powder (kopparai)
  • 100 ml sesame Oil
  • Pinch of Turmeric powder
  • ½ teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal
  • Sprigs of Curry Leaves
  • Salt as required
  • Pinch of Hing

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