Stuffed Brinjal

Soak the tamarind in some warm water.

Roast the coconuts until they are nice and brown. Remove from heat.

Blend together the coriander, roasted peanuts, garlic, ginger, chillies, roasted coconuts, and some salt to taste. Add the tamarind water little by little until it becomes a smooth paste. Add a little jaggery to balance the taste.

Slit the brinjal into four without cutting through the crown, that way it’s still in one piece. Let them rest in salted water for about 10 minutes before stuffing them with the marinade. Once done, stuff the brinjal with the marinade.

In the meantime, add oil in a large pan and fry the chopped onions until they become translucent.

Add the stuffed brinjals and carefully toss them about, coating them with oil before adding the chopped tomatoes. Gently mix, add a cup of water and close and cook for 25-30 minutes, until the skin of the brinjal is all wrinkled and a little smooshy.

Check for salt, adjust, and take it off heat.

Serve hot with a bowl of steamed rice (and a big spoon of ghee) or with chapatis.