Preparation of Masala Vangi baath

10 small brinjals, stems cut
2 cups grated copra
1 onion, vhopprf
1tbsp. corriander leaves
8 peppercorns
2tsp chilli powder
1/4 cup oil
1/2 cup cashew nuts
8 cloves
1 tsp. turmeric powder
1/4 cup tamarind juice
salt to taste

Heat 2 tbsp. oil. Add cloves, peppercorns and coriander seeds. Add sliced onion till brown. Add copra and grid to a fine paste. and add turmeric and chilli powder, tamarind juice, chopped onion, coriander leaves, cashew nuts and salt.

Slit brinjals into four, keeping stem whole. Fill the mixture into vegetables. Heat oil and add the mixture and add some water and cook it. Then add with rice. your Masala baath is ready to eat