Urad dhal : 1 cup
Chana Dhal : 1 cup
Dry red chillies : 15 or more
Violet brinjals : 250 gms
Cocoanut scrapings : 1 tea cup
Oil and mustard for seasoning. Asafoetida : 2 pinches
Wash brinjals, remove stalks. Slit into 4 pieces from the bottom, do not cut fully.
Roast the dhals and chillies separately in a pan without oil. Coarsely powder the roasted items in a mixie and finally add cocoanut scrapings and run the mixie for 1 minute. Take out this dry mixture add salt and stuff into the brinjals carefully.
Keep a thick bottom pan and pour 4 tablespoons oil and add mustard. When it splutters add asafoetida and after 5 seconds place the stuffed brinjals carefully in the oil. Sprinle the remaining mixture above the brinjals . Add some oil if necessary and cover and cook on slow fire till done. If desired can sprinkle tamarind dissolved in water before closing with lid for cooking. This is a dry and well fried side dish for rice and dhal or sambar.