Ringan na Sambhariya

Stuffed brinjals prepared the traditional way
Ingredients:
3/4 kg small rounded brinjals4 tbsp coriander seeds4 tbsp khus khus1/2 pod garlic1 cup coriander leaves4 tbsp dry coconut (grated)2 tbsp tamarind3/4 tsp turmeric powder2 tsp chilli powder1/2 tsp garam masala4 tbsp oilSalt to taste
Preparation:
The brinjals: Cut the brinjals lenghthwise, three fourths to the top, keeping the stalks intact.
Soak in salted water for 1/2 an hour.
Drain off the water and set the brinjals aside.The masala: Roast together coriander seeds, Khus Khus and dry coconut.
Remove from flame and add to it garlic, coriander leaves, turmeric powder, chilli powder and garam masala.Grind to a fine paste.
The tamarind: Soak in 1/2 cup hot water.
Blend and then sieve, retaining the juice and discarding the pulp.
Method :
Stuff the brinjals with the ground masala and set aside. Sauté the whole brinjals in oil, on a low flame, turning them frequently till cooked on all sides.
This will take approximately 45 minutes. Add the tamarind water stir for 2 minutes and adjust seasoning to taste.