Ingredients
1 lb small round brinjal
2 table spoons desiccated coconut
1 large spoon channa dal
1 large spoon dhania or coriander seed
few methi seeds
1 teaspoon sesame seeds
a few curry leaves
half teaspoon turmeric powder
3 dry red chillies
3 flakes of garlic
1 tablespoon tamarind paste
dissolved in water
a small mustard seeds for
seasoning
salt to taste

Method
Remove only the stalks of the brinjal and make slits on all 4 sides keeping the bottom intact. Immediately immerse into cold water. Dry roast channa dal,
chillies, coriander , sesame seeds, methi till you get the aroma.
Turn off the fire and add coconut, garlic, salt. Powder the roasted spices coarsely .Pat the brinjal dry with a kitchen towel and fill in the powder In a wok heat oil and add mustard seeds.
When it splutters gradually lower the brinjal. If there is any masala powder left just sprinkle it on top of the vegetable. Add curry leaves and cover it with a lid.
Cook this on low flame for 5 minutes.
Uncover and gently toss the brinjals with a ladle. Make sure that you do not break the brinjal. Add the tamarind water and turmeric and let this cook for another 5 min or till veggies are tender.
Let the water evaporate and once the oil floats on top it is done.
Serve it hot with rice.