Wash and the clean brinjals. Make 2 slits to form a cross. Leave the stalks intact. Drop them immediately into cold salt water.

Mix the onions, coconut, all dry masalas, curds, ginger-garlic paste, well and make a smooth filling. Stuff some of this mixture into each slit of the brinjals.

Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.

Cover with remaining mixture.

Add 2 cups water. Simmer on low, covered till done. Stir once or twice in between.

Cook till brinjals are tender to touch.

Serve hot with wheat or jowar chappatis.