First, remove the brinjal cap and slit

soak in water and add required salt; rest for 10 minutes

Add sesame oil to a pan and heat on medium flame

Furthermore add coriander seeds, chana dal, sesame seeds, cumin seeds, pepper, and red chilli; saute for 30 seconds

Add roasted peanuts; saute till they turn aromatic and change color

Turn off the stove

Furthermore, add coconut and tamarind, and cool it completely

Add required salt, turmeric powder, and Kashmiri chilli powder; Grind into a coarse powder

Discard the water

Split the brinjal and add the stuffing

Heat the idli pan

Add stuffed brinjal and extra podi to the plate

Furthermore add oil

Steam cook for 10-12 minutes until it turns soft

Add oil and heat on a medium flame

When the oil turns hot, add mustard seeds and curry leaves; let them splutter

Furthermore, add asafoetida and mix well

Add cooked brinjal along with podi; mix well

Furthermore, add podi according to your taste; mix well

Turn down to low flame; cook for 5 minutes or until it roasts to desired texture