Soak tamarind in about 3-3 1/2 cups of hot water for 15-20 minutes. Extract tamarind juice and discard its pulp.
Heat a tsp of oil in a kadai and fry the ingredients mentioned under ‘roast and grind’ (except coconut) until dal turns golden brown. Then add grated coconut and fry for a few more minutes. Leave it to cool.
Now stuff the brinjals with the spice powder we prepared. Keep it aside.Now the brinjals are ready to be cooked (Picture 3).
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