Heat the oil.add onion.Fry it brown.

Add ginger and garlic fry it. Take out 2 tsp onion,ginger, garlic,which we use later.

Add all powdered spices add 1/4 cup water,stir it,let it dry.

Roast all whole spices in slow flame 2 minutes.

Let it cool and grind it.Add 2 tsp fried onion,ginger,garlic.Mix it well.Add 2 tsp mustard oil,mix it add salt.

Add tamarind powder mix it.

Fill it carefully in the brinjals.

Keep aside 2 tsp masala which we will use in the gravy.

Put all stuffed brinjals in the prepared spice pan.

Add the remaining spices on the top of brinjals.

Lid it,cook it in the slow flame.sprinkle some water 2,3 times.Flip it back side,so that it will be cook all sides.

Open the lid check,if it is cooked then remove it from the flame.if uncooked keep it in the flame.1/2 cup gravy should remain.

Now remove it from the flame.

Plate it, garnish it with coriander leaves.

It can be kept 2-3 days in the fridge.

It it spicy, tangy & yummy recipe.