1. To make the stuffing, heat 1 tbsp oil in a non-stick pan. Add cumin, coriander and sesame seeds along with red chillies and sauté for 1 minute.

2. Add poppy seeds, garlic, onion and sauté till lightly browned. Meanwhile remove the stalk of the brinjals and make 2 slits in the shape of a cross mark, stopping just about halfway through.

3. Take the pan off the heat and add the desiccated coconut and mix. Put the pan back on heat and sauté for 1 minute. Switch off the heat, add tamarind pulp, curry leaves and salt and mix well.

4. Let it cool slightly, then grind with a little water to a smooth paste. Stuff this mixture into the slits of the brinjals. Heat the remaining oil in a non-stick frying pan and rotate the pan so that the oil coats the entire pan.

5. Place the stuffed brinjals in the pan and cook on high heat for a minute so that the brinjal skin gets crisp. Add a little water, cover and cook till the brinjals are completely cooked. Serve hot.