| Quantity | Measure Number | Ingredients Number | Description |
|---|---|---|---|
| 1 | Twigs/Sprigs | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | |
| 1 | Kilogram | Brinjals - small round. | Cut in 4 equal slits without touching the top. |
| 12 | Nos | Chillies Red Dry | Roast on a thawa and grind |
| 2 | Bits | Cinnamon | |
| 4 | Nos | Cloves (spice) | |
| 1/2 | Nos | Coconut Copra | |
| 2 | Tablespoon | Cooking Oil | Fry Curry leaves, paste etc |
| 2 | Tablespoon | Coriander/Dhania Powder | Roast on a thawa and grind |
| A | Few | Curry Leaves | To fry for garnish |
| 1 | Pods (whole) | Garlic | Make Ginger Galic Paste |
| 3 | Inch | Ginger | Make Ginger Galic Paste |
| 1 | units | Jaggery | To taste |
| 1 | Teaspoon | Jeera/Cumin Seeds | Roast on a thawa and grind |
| 1 | Teaspoon | Kuskus - poppy seeds | Roast on a thawa and grind |
| 1/2 | Teaspoon | Methi - Fenugreek | Roast on a thawa and grind |
| 1 | Teaspoon | Mustard Seed | Roast on a thawa and grind |
| 4 | Medium | Onion | Roast on a thawa and grind |
| 1 | Handfuls | Pea Nuts (Ground Nuts) | ] |
| 6 | Nos | Pepper Corns | Roast on a thawa and grind |
| A | Little | Salt | To taste |
| 1 | Ball | Tamarind | Make tamarind water |
| 4 | Bits | Turmeric/Haldi | Roast on a thawa and grind |
Wash the brinjals. Trim stalks and calyx and slit them from the lower end in 4 equal slits without touching the top.
Prepare the ginger garlic paste, by grinding these two separately in a little water.
Roast the other masala, on a thawa, one by one, and then grind all together in a mixer. Make 1 tea cup tamarind water of one ball of tamarind and grind the masala with it.
In 200 ml sweet oil, fry some curry leaves, and put the garlic and ginger paste and fry as well. Then add the ground masala, and simmer for a few minutes. Keep the vessel down and take out half the masala.
Take each brinjal, stuff it with the masala, and put it back in the dekshi in which half of the masala is left. When all have been stuffed, then simmer well till the brinjals are cooked. You may need to add a little hot water, to prevent it from getting burnt.
When cool, the brinjals can be preserved in a jar for 8 days.
You can boil eggs, and half them, and garnish the dish with them on the top.
You can use capsicums instead of brinjals.