Bharali Vangi/Stuffed egg plant

Ingredients
3-4 small brinjals (the light purple ones have thin skin and get easily cooked)
1 small potato(optional)
salt to taste

To be roasted in oil and ground in a paste
1-2 tsp oil
1/2 cup freshly grated coconut
1 cup onion(sliced)
4-5 garlic cloves
2 tsp sambar masala
1 tsp red chili powder

To be mixed with the paste
1/2 tsp turmeric powder
2 tsp tamarind paste
2 tsp jaggery

Tempering
1-2 tsp oil
1/2 cup onion (chopped finely)

Garnishing
chopped coriander leaves

Method

• Heat the oil in kadai/griddle.Fry sliced onion and garlic cloves till golden brown. Then add grated coconut and fry on medium flame till golden brown. (Take care not to make it too dark.)
• Transfer the contents in a grinder and add sambar masala,red chili powder. Make a paste Add little water if required.
• Transfer the paste in a bowl and mix in turmeric powder,salt,tamarind,jaggery.
• Wash the brinjals. Cut off the green stem or deth. Make four slits to stuff the masala. Dip in water with  a pinch of salt and turmeric powder in it
• Fill the masala in brinjals. If excess keep aside for tempering.
• Heat oil in a sauce pan. Fry chopped onion and saute cut potatoes for a while. Add excess masala if any with little water ( or you can rinse your grinder with masala paste left in it)
• Arrange the stuffed brinjals neatly. Cover the pan with water on the lid for 10-15 minutes checking twice in between. (You can also use pressure pan for this.)
• When done garnish with chopped coriander.

Note
Dark purple brinjals have thick skin and hence take more time to  cook.
You can always prepare fresh masala but with sambar powder the preparation becomes easy as the ingredients are similar.
Tastes best with rice bhakaree.