Ingredients:

Brinjal - 6 nos

Black sesame seeds - 50 gms

Ground nut deskinned - 50 gms

Tamarind paste - 2 tbsp

Shallots - 12 nos

Tomato - 2 big

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Tomato puree - 1/4 cup

Onion - 2nos

Turmeric powder - 1/4 tsp

Chilly powder - 1/4 tsp

Cumin powder - 1/4 tsp

Green chilly - 1 no

For seasoning:

Mustard seeds -1/4 tsp

Urad dal - 1 tsp

Curry leaves - 1/4 cup

Salt to taste

Gingelly oil - 1/4 cup

Dry roast both sesame seeds and roasted ground nuts in dry pan separately. When cool grind them to a fine powder along with a 1/2 tsp of salt. (Add salt if needed after grinding. Taste before adding).

Grind the shallots to a fine paste. Make puree of the tomatoes.

Slit the brinjals into 4. Add little water to the ground powder and make it a paste and stuff it inside the brinjals. Let the brinjals rest for about 30 mins to 45 mins. In a hard bottom pan, heat half of the oil. Add mustard seeds, urad dal, 1/2 of the curry leaves, slit green chilly and saute them. Add finely chopped onions and shallots paste and fry them till the onions turn golden brown. Add turmeric powder, cumin powder, red chilly powder and 1 spoon of salt and mix it well. Place the stuffed brinjals slowly in the pan without disturbing the stuffing inside. Add a cup of water to the tamarind paste and add it to the pan. Add the tomato puree to the pan and mix all the ingredients thoroughly. Ensure that the brinjals are not disturbed. 

Reduce the flame, cover it well and cook till the brinjals are cooked and are soft. 

Remove from flame and add the remaining oil and the curry leaves. Serve hot with chappatis or steamed ghee rice or plain Basmati rice too.