Serves 6

12 small brinjals 3 tbsps sesame seeds
4 tbsps coriander seeds 1 tsp turmeric powder
6 red chillies 1/4 cup tamarind pulp
4 green chillies 1 tsp mustard seeds
2 large onions chopped 1 ball of jaggery
2 large tomatoes chopped 12 curry leaves
1/2 coconut grated 1 cup coriander leaves chopped
6 cloves garlic 8 tbs Oil


  1. Slit brinjals lengthwise in quarters without breaking. Heat 8 tbsps oil in a pan and fry the brinjals till half cooked.
  2. Drain and reserve. Heat 1 tbsp oil in a pan and fry coriander seeds, chillies, turmeric, chopped onion and tomatoes.
  3. Grind together with coconut and garlic. Roast the sesame seeds and grind them.
  4. Mix tamarind pulp with the ground masala and sesame powder and stuff this into the brinjals.
  5. Place the brinjals in a deep pan and bring to a boil with the masala water. Add salt and jaggery and cook till the gravy is thick.
  6. Heat 1 tbsp oil in a pan and fry the mustard seeds and curry leaves. When they pop, pour over the brinjals. Simmer once more.
  7. Garnish with coriander leaves and serve with parathas.
Nutrient Composition Per Serving
Energy (Kcal) 274 Carotene (μg) 1425.53
Protein (g) 9.53 Vitamin C (mg) 37.25
Carbohydrate (g) 27.99 Mg (mg) 62.33
Fat (g) 13.74 Na (mg) 20.38
Fibre (g) 7.54 K (mg) 418.75
Minerals (g) 2.75 Mn (mg) 0.70
Calcium (mg) 298.89 Zn (mg) 1.83
Phosphorus (mg) 222.8 Cr (mg) 0.033
Iron (mg) 5.24