1. Make a paste with all the stuffing ingredients. Make a  slit in each brinjal, place stuffing   and keep aside.
2 Add oil in a vessel, add mustard seeds,  Onion and let them splutter. Add crushed garlic, turmeric powder, ginger and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.

3 Add the tamarind extract along with two cups of water and jaggery. Bring to a boil and reduce flame. Place lid and cook over low flame for 15-18 mts. Remove lid and cook for another few mts if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency.
4 Serve with rice or rotis.