Slit the Brinjals into 4 parts and stuff the Masala blended as given above. Shallow fry them in batches of 5-6 in oil till the colour changes and the masala is cooked, turning the brinjals 2-3 times for even cooking. Keep the remaining Masala for adding to the gravy.

Heat oil in Kadai, add Mustard, Curry Leaves & temper. Add the remaining Masalas left after stuffing and fry. Add Tamarind extract / Tamarind paste with water. When water starts boiling add Turmeric powder, Red Chilli powder & Sambar powder& Asafetida. Add the stuffed & fried Brinjals and allow to cook. Cook till oil separates to the sides. Add Jaggery powder to taste. Adjust salt.

When Clay pot is used for cooking, please remember that even after switching off the flame, the heat of the pot dies down slowly and the water content reduces and the Kuzhambu thickens. This goes well with Rice & Indian breads too.