INGREDIENTS
8 small, round brinjals,
2 cups scrapped coconut,
1 cup broken cashew nuts,
4 large onions, ¼ cup tamarind juice,
4 round potatoes,
1 tsp chilli powder,
½ tsp turmeric powder,
1 tsp mixed spices (powdered cloves, cardamom & pepper),
8 peppercorns,
6 cloves,
1 tbsp coriander seeds,
½ cup oil,
salt to taste,
1 cup chopped coriander leaves.
METHOD
Remove stems & slit brinjals crosswise without cutting all the way through. Peel potatoes but leave whole. Slice two onions. Heat two tbsp oil & fry peppercorns, cloves & coriander seeds. When they pop, add sliced onions. Brown. Add scraped coconut & roast till golden. Cool & grind to a fine paste, adding very little water. Add to this paste the chilli powder, turmeric, mixed spice, salt, tamarind juice, coriander leaves & the remaining two onions chopped very finely. Add cashew nuts & mix well. Stuff this mixture into the brinjals. Heat remaining oil in a heavy pan. Add the brinjals, potatoes & remaining coconut paste. Add just enough water to cook the vegetables on a low, even fire.