Directions:

Ingredients:

Brinjals ( Tender and Small) : 12
Onion (Finely Chopped) : 1
Tomatoes (Finely Chopped) : 1
Coriander ( Chopped) : 1 Bunch
Garlic Cloves (Finely Chopped) : 2
Bay Leaves: 2
Star Anise ( Optional) : 2
Cinnamon : 1 inch stick
Cloves : 4
Chilli Powder: 4 Tbsp
Oil : 4-5 Tbsp
Green Chillies ( Finely Chopped): 4
Salt : To Taste

For Stuffing:

Peanuts : 2 Cups
Sesame Seeds : 1 Cup
Grated Coconut : 1 Cup
Tamarind Pulp (Thick) : 1 Cup

Directions:

1. Wash the brinjals and make 4 cuts, keeping the stalks intact. Soak the brinjals in salted water.
2. Dry roast peanuts, sesame seeds and coconut ( seperately) and keep aside to cool.
3. Add tamarind pulp to the above mixture and make a fine paste, add a little salt for taste. The paste should be thick enough so the pieces can hold the stuffing.Keep aside 1/2 of the paste for gravy.
4. Stuff the brinjals with the above paste and keep aside. (The stuffing quantity might change based on the brinjal size, so you can increase the stuffing mix as per.)
5. In a large pan, heat oil. Add Cloves, Cinnamon, Bay Leaves and Star Anise and saute for 2 mins.
6. Add Onions, Garlic and Green Chillies and cook till the onions turn pale.
7. Add tomatoes and cook till the tomatoes form a thick paste and the oil leaves the sides.
8. Now lay the stuffed brinjals in a single layer on the tomato/onion mixture and reduce the flame to low. Cook till the brinjals are tender on one side (approximately 15mins).
9. Flip the brinjals so the other side also gets cooked.
10. Once the brinjals are thoroughly cooked,gently mix them and cook for 5 mins.
11. To this add the left over stuffing paste and water and cook on medium flame till the gravy comes to a boil.
12. Add Chilly Powder and salt as needed. Cover the lid and simmer till the gravy thickens (add more tamarind juice if you prefer a tangy gravy).
13. Once done, garnish with Coriander leaves and serve with Rice/Roti.