Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala )

Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) 

• Brinjal (small variety) - 10

To grind 

• Grated coconut-2 cup's
• Roasted dry red chillies- 8 to 10. Adjust  according to the spice 
• Tamarind- Tamarind seed size
• Fenugreek seeds-1/4 th tsp
• Coriander seeds- 2 tsp heaped 
• Salt to taste

Seasoning 

• Oil-2 tsp
• Mustard seeds-1/2 tsp
• Curry leaves- 1 sprig

Method 
wash n pat dry the brinjals ... slit it lengthtwise from bottom into 4 slits ..retain the stalk .. 

 In little oil roast coriander seeds, fenugreek seeds .

Grind grated coconut.  roasted red chillies , tamarind n salt to a thick masala ( dont add water ) n just before removing the masala add the roasted fenugreek and roasted coriander seeds and grind for few minutes . (The ground paste has to be semi coarse )  

Stuff the ground masala to the slit brinjals.

In a kadai ,add oil then splutter mustard seeds , then add  curry leaves , place the stuffed brinjal side by side n sprinkle remaining   masala along with little water , cover and cook . open lid in between and turn over the brinjal to prevent sticking it to the kadai . cook till the brinjals are soft and the masala is dry .