Brinjals are delicate in flavour and absorb other flavours very well. In this recipe, I have used onions and potatoes to fill them along with a host of complimentary spices that enhance the taste of brinjals. The filling mixture of these brinjals abound in vitamin C and iron. Serve this vegetable with hot phulkas.
Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
When the seeds crackle, add the onion and sauté for 4 to 5 minutes till it turns golden brown in colour.
Add the potato, turmeric powder, chilli powder and gram flour and sauté for 2 to 3 minutes.
Add the tamarind pulp, jaggery, coriander, chana dal, salt and ½ cup of water and simmer till the mixture nearly dries up.
Remove the stems of the brinjals and make criss-cross slits on the brinjals, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half the mixture will remain.
Combine the stuffed brinjals, the remaining masala mixture, salt and ¾ cup of water and pressure cook for 2 whistles.