Wash brinjals and make 2 slits in a cross shape, keeping the stalk intact. Soak in water to prevent discoloration.️

Sprinkle a little salt over the brinjals and rest for 15 minutes.

️ In a pan, dry roast cinnamon, clove, sesame seeds, peanuts, and coconut until aromatic. Cool completely.

️ In the same pan, heat 1 tsp of oil and sauté the onion until translucent. Add tamarind, garam masala, turmeric powder, Kashmiri chilli powder, and salt. Cool the mixture.

️ Grind the roasted dry ingredients first and transfer. Then grind the onion mixture with a little water and combine both. Add coriander leaves and onion; mix well.

️ Stuff this masala into the brinjals and keep aside.

️ Heat the peanut oil, add mustard seeds, and let them splutter. Add red chilli and curry leaves.

️ Add the stuffed brinjals and cook over medium heat until the skin shrinks and slightly browns. Stir occasionally.

️ Add the remaining ground masala and a little water. Let it boil.

️ Add 1/2 tsp oil and jaggery. Cook until the gravy thickens and coats the brinjals well.