Directions

1. Get some small sized purple brinjals, preferably the ones with lines. The gundu kathirukai to be specific. Slit into 4. Stuff each with grated coconut, garlic, @mylaporekitchens puli kuzhambu podi, red chilli powder, salt and turmeric powder mixture.
2. Heat pan. Add sesame oil. Tadka with mustard seeds, urad dal, channa dal, toor dal, red chillies, hing, curry leaves. Saute onion, garlic, tomatoes. No quantity specified. Go ahead and be adventurous !
3. Once that's done, lower the flame, add the brinjals, cover and cook until soft. Add tamarind extract - one small lemon sized. Add some more of the masala mixture you have made for the stuffing to the tamarind water. Add salt to the gravy (remember - some salt is added to the brinjals already), and a small bit of jaggery to balance it all.

4. Cook until gravy thickens.

5. Switch off and garnish with coriander leaves. You can add a bit of coconut milk at the end for some extra flavour - this is optional.