Instructions: Heres the recipe, with my notes in parens. South Indian eggplants are quite small, about the size of tomatoes. By the way, Gujeratis also stuff eggplant, potatoes and okra in a similar way, but the stuffing is made of chickpea flour, fried and mixed with spices and a little jaggery.

1. To make the stuffing: Roast dry the grated coconut till golden brown in colour.

2. Fry in the 1 tsp oil all the ingredients for the stuffing.

3. Add the roasted coconut and the tamarind and grind to a thick paste, adding very little water.

4. To make the poriyal: Quarter the eggplants without cutting them through

(i.e., make four vertical slits)

5. Fill the quartered eggplants with the stuffing and set aside.

6. Heat the 3 tblsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add the stuffed eggplants, salt and a little water.

Sprinkle the leftover stuffing, if any, over the vegetable. Cover and simmer on a low heat until the eggplants are tender.

7. Remove the lid and fry for a few more minutes without stirring too much.

Take care not to break the eggplants.

8. Serve hot with rice.

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