• cut the brinjals in x-shape without taking off the stalk.
• immediately, place in water
• keep rest of the ingredients ready like sliced onion and curry leaves

to prepare stuffing:

• first dry roast the sesame seeds till they change colour and smells good.
• also fry with a tsp of oil - chana dal, urad dal, methi, curry leaves, coriander seeds, jeera and red chilli.
• dry roast the coconut till they turn slightly golden brown.
• transfer to the blender along with peanuts and turmeric powder.
• grind it to a fine powder.

stuffing and cooking:

• stuff the prepared masalas into the brinjal.
• in a cooker, take oil. allow mustard seeds and curry leaves to splutter. also fry the sliced onions
• now carefully place the stuffed brinjals.
• now add salt and tamarind juice.
• add the remaining masala and some water and close the cooker lid and cook for a whistle on medium flame.
• serve hot stuffed brinjal with chapathi / jowar bhakri / rice rotti / steamed rice.