8-10 small rounded firm brinjals
Wash and the clean brinjals. Make 2 slits to form a cross. Leave the stalks intact. Drop them immediately into cold salt water.
Mix the onions, coconut, all dry masalas, curds, ginger-garlic paste, well and make a smooth filling. Stuff some of this mixture into each slit of the brinjals.
Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
Cover with remaining mixture.
Add 2 cups water. Simmer on low, covered till done. Stir once or twice in between.
Cook till brinjals are tender to touch.
Serve hot with wheat or jowar chappatis.