1. Remove the edges and slit the tender eggplants into 4 portions. Care should be taken not to separate the pieces.
2. Fry red chillies, coriander seeds, moong dal, pepper, fenugreek in ghee and pound it in the pounder. Then add the grated copra, pound it and add salt and further pound it.
3. Fill this mixture inside the slit brinjals. Refer to the 22nd method of seasoning to season.
4. Then add the stuffed brinjals to the seasoning. Sprinkle water, close and cook. Pour ¼ padi water in the tamarind in a coated vessel, remove the seeds and dissolve the tamarind. Add it to the vegetable.
5. After the vegetables are cooked, stir well and close the lid. Add bengal gram flour little by little and stir as you are adding it, so that it does not form any lumps.