INGREDIENTS

Brinjal (small) – 250 Gms
Red chillies – 5 to 7
Coriander seeds – 1 tbs
Channa dal – 1 tbs
Coconut (grated) – 1 cup
Oil – 2 tbs
Coriander leaves - few
Salt to taste

METHOD

Select brinjal that are a little small, so stuffing will be good.
Wash the brinjal and slit it in four sides without breaking them.
In a pan heat 1 tsp oil and fry the red chillies, coriander seeds and channa dal on by one.
Allow to cool and grind into a coarse powder.
Mix the above powder, coconut and salt.
If you feel the mixture is not spicy enough, you can add a little chilly powder.
Stuff the brinjal with the above mixture.
Heat the remaining oil in a pan and place the brinjal on by one carefully without dropping the filling.
You can add the remaining filling, if you have in the pan.
Close the pan with a lid and cook in slow fire for 15 to 20 mins occasionally turning the brinjals carefully.
Check if the brinjals are cooked and turn off the stove.
Garnish with coriander leaves.