Ingredients
6 to 8 pieces small brinjal
1 tbsp dry coconut grated
3 tbsp dry roasted peanuts crushed to a fine powder
1 tsp garlic
1 tsp dry roasted fenugreek seeds crushed to a fine powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 tsp (optional) red chilly powder
Salt to taste
Pinch of sugar
Oil – 2 tbsp

Method
Make two slits in the brinjal from top to stem in a cross form making sure to keep the vegetable whole and attached to the stem.
You must be able to fill the masala into the body.

Except for the oil, grind all other ingredients together into a fine paste. Use a wet grinder with a tablespoon of water if required. Fill this masala into the slips of the brinjal, half tablespoon per piece. The masala should slightly spill out of the brinjal.

Heat the oil to smoking point. Reduce the flame to medium heat. Hold the  brinjal by the stem and insert gently into the oil. Turn over every two minutes or so until it changes colour to a light brown and fork goes through easily.

Note: Serve hot with dahl and rice or hot Jowar Bhakri’s.