Ingredients:

Brinjals small – 5 to 6 Nos
Tamarind - a lemon size
Turmeric powder 1/2 tsp
Asafoetida a pinch
Mustard 1/4 tsp
Toor dal 3 tsp
Channa dal 1/4 tsp
Urad dal 1/2 tsp
Fenugreek 1/2 tsp
Red Chillies – 4 Nos
curry leaves a few
Sambar Powder – 1 tablespoon
Gingelly Oil – 4 tablespoon
Salt – 1 teaspoon or as per taste

Method:

Soak tamarind and salt in 1 1/2 cup water. Take out the tamarind juice. Heat oil in a kadai and add fenugreek seeds. When they turn brown add red chillies, toor dal, channa dal, asafoetida and urad dal and fry. Cool it and grind them into powder along with little salt.

Slit the brinjals into four keeping the bottom in tact. Stuff the ground powder into the brinjals. Heat oil in a kadai and when it is hot add mustard seeds. When it pops up add curry leaves and the brinjals. Reduce the heat and close with lid. After few minutes, add the tamarind water, turmeric powder and sambar powder. Close with lid and allow to boil. Reduce the heat and cook till the kuzhambu thicken.