Cut brinjal only one inch in middle like + mark to fill the masala & keep it in water. Roast poppy seeds, Nigella seeds, sesame seeds & keep it aside. Roast ground nuts, midget or chickpeas, dry coconut powder, chopped onion, green chillies & keep it aside. Make powder of Nigella seeds, sesame & poppy seeds & keep it aside.then make a fine paste of ground nuts, midget, dry coconut powder, chopped onion and green chillies.

Heat 2 tsp oil in a pan on low flame. Add dry powder and onion paste saute well add salt, turmeric powder and tamarind juice and off the gas stove. Remove brinjal from water, fry brinjal in another pan with two tsp oil, & cover the lid, keep it for two minutes. Then off the gas & allow it to cool. After cool fill the masala in brinjal & keep it in one plate. Take a pan & heat 2 tsp oil on low flame, add mustard, jeera, curry leaves & keep stuffed brinjal one by one. Add gravy too,