Stuffed Brinjals (Maharashtrian)

Ingredients		For 4	For 100
Brinjals (long variety)		450gms	11kg
Onions		115gms	2.8kg
Mustard seeds		½ tsp	15gms
Tamarind		5gms	250gms
Coconut		115gms ( ½ )	2.8kg (12)
Salt		to taste	100gms
Fat		30gms	500gms
Curry leaves		2 springs	1 bunch
Red chillies	Spices for frying	8	150gms
Coriander		10gms	250gms
Cumin		½ tsp	15gms
Fenugreek		½ tsp	15gms
Turmeric		½ tsp	15gms
Oil to fry		15ml	250ml

Fry spices in a little hot oil. Grind spices with tamarind and salt. When well ground, grind coconut and mix. Slit brinjals into four pieces, up to three-fourths of the ground spices. In a shallow pan heat the fat. Add mustard seeds and curry leaves. When mustard seeds crackle, add chopped onions and fry till golden brown. Place the brinjals in the vessel and add remaining spices with a little water. Cover and cook on slow fire turning brinjals occasionally to ensure even cooking. When brinjals are cooked and gravy is thickened, remove.