Ingredients:

1 Kg. small purple brinjals
3 Medium grated onions
2 large grated tomatoes
2-3 green chillies
1/2 " chopped ginger
Few curry leaves
1/4 cup tamarind water
1 tsp. garam masala powder
Chopped corainder leaves
4-5 tbsp. oil
Salt to taste.

To Grind;

2 tbsp. coriander
1 tbsp. cumin
4 cloves
1 " cinnamon stick
1" ginger
1/2 tsp. turmeric
4 long red chillies
5 flakes garlic

Method:

Wash the brinjals and slit them into four pieces from bottom without cutting the stems and crown.  Grind the above mentioned ingredients into a smooth paste.  Stuff this paste inide the brinjals and set aside. Reserve the left over masala.  Heat oil in a pan and fry the brinjals till soft.  Add curry leaves, onions, tomatoes, ginger, green chillies along with tamarind water and salt.  Mix well.  Add the left over masala along with 1/2 cup of water.  Add the garam masala powder and cook covered om slow flame for 10 to 15 minutes.  Garnish with coriander leaves.  Serve hot with chapathis.