Ingredients: Small round Brinjals (small eggplants) 1 tbsp. grated coconut 1 tsp. tamarind paste 1 tsp sugar 2 tbsp. Bhath Powder 1/4 tsp. turmeric powder 1 tbsp. chopped, corinader 2 tbsp. oil 1/2 tsp. mustard seeds Salt to taste Method: Combine coconut, tamarind, sugar, bhath powder, turmeric, coriander and salt in a bowl. Add little water to make a paste. Slit the brinjals into 4 pieces vertically keeping the bottom intact. Fill the brinjals with the paste. Heat oil in a pan, add mustard seeds and allow to splutter. Add the stuffed brinjals, cover with a lid and simmer for 10-15 minutes until tender and browned on all sides. Serve hot with Chapatis/Rice.