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Wash and pat dry the brinjals and keep aside.
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Take a mixie jar, add all the ingredients to grind.
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Ground them on the pulse to form a paste. Do not add water.
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Take the grounded powder into bowl and add 1tsp of oil and mix well.
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Trim the brinjal stem and slit them in the middle without breaking them.
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Stuff the masala mixture into all the brinjals.
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Heat a pan with oil, add mustard, urad dal and cumin seeds, once they begin to crackle, add chopped onions along with curry leaves and fry till becomes translucent.
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Add chopped tomatoes along with the remaining masala powder and cook on high to medium flame for 5 mints until tomatoes are cooked.