1. Grind to a paste the above ingredients with one teaspoon salt and keep aside. Use water if necessary.
2. Wash the brinjals and wipe dry and cut crosswise from the bottom taking care to keep the brinjal whole at the stem. Apply salt and turmeric powder to the brinjals on both sides. Divide the masala into as many portions as there are brinjals and carefully stuff them taking care to see that the mixture does not ooze out. Tie with white string.
3. Take a large frying pan or kadhai and put in 2-4 serving spoons of oil and heat. When the oil smokes, put in the brinjals and fry quickly on both sides. Lower the flame and add 1/2 cup water in which half teaspoon of salt has been dissolved. Cover and cook, turning over the brinjals so that both sides are cooked. If necessary add extra water,
4. The brinjals must be soft and tender when served and no water must remain in the pan.