DRY COCONUT STUFFED BRINJAL

Ingredients 
Brinjal(baigen) - 6-7 long (400 gram)
Raw coconut - 1/ 4 cup grated
Green coriander - 2-3 tbsp finely chopped
Oil - 1/4 cup
Green chilies - 2-3 finely chopped
Coriander powder - 1.5 tsp
Salt - 3/4 tsp (to taste)
Red pepper - 1/4 tsp
Cumin seeds- 1/2 tsp
Asafoetida- 1/2 pinch
Fenugreek seeds - 1/2 tsp
Rei - 1/2 tsp
Turmeric powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Ginger - 1 inch piece (grated)
White sesame seeds - 1tsp
Urad dal - 1 tsp
Chana dal - 1 tsp

Method

1. Heat a pan and add urad dal and chana dal and roast slightly, add cumin seeds, fenugreek seeds and sesame seedsand roast . Cool the spices and grind them coarsely, also add salt, turmeric powder and coriander powder.
2. Put the grinned spices in a plate, add heeng powder, aamchur powder, red chilly powder, anardana, ginger, green chilly, coconut and green coriander. Mix all the spices well. Stuffing for the eggplant is ready.
3. Make 2 cuts on brinjal in the same manner shown here. The stalk should be joined,with this there will be three layers on the brinjal, fill stuffing in them. Cut all the brinjals and stuff them.
4. Heat the pan, put oil in the pan, add the stuffed brinjals in the pan one by one. Pour the left spices on the brinjals. Cook for 5 mins on medium flame.
5. Open the brinjal and check whether they have become soft. Brinjals are ready.