• Wash the baby brinjals and set aside on a cloth to dry. Just before using, make an X on the bottom of the brinjal. The cut should be deep enough to slightly open up the brinjal.

Masala

• Add coriander seeds, urad dal, chana dal, hing, garlic and onion to a pan. Roast for 3-4 minutes or until the dal starts to become golden brown.
• Add dry red chillies and coconut and roast for 1-2 minutes or until the coconut starts to become brown. Once cooked, transfer to a different bowl or plate and set aside to cool.
• Transfer the spices to the masala jar or chutney jar of the blender and grind to a coarse powder. Make sure all the spices are ground and well blended.
• Remove two spoons of this spice mix and keep it aside. Add 1 tablespoon of water to the blender jar and mix. The mix should be coarse but slightly wet. It should not be a dry mix as it will fall out when stuffed. Use more water if necessary.
• Stuff all the brinjals with the spice mix and set aside for 10 minutes.

Tempering

• Add oil to the same pan and allow it to heat up.
• Once hot, add mustard seeds and let it splutter. Reduce the flame to low and add curry leaves and turmeric powder. Sauce for 5 seconds and turn off the heat.
• Add this over the stuffed brinjals and mix well.
• Transfer the brinjals to an air fryer-proof pan and cover the pan with aluminium foil. Ensure that this is tightly sealed or it will come off in the air fryer.
• Cook 30 minutes at 180C.
• Remove the aluminium foil and add the remaining spice mix. Use a spoon to mix and transfer back into the air fryer. Cook for 10-15 minutes or until the brinjal is tender and cooked.
• Serve hot along with rice and ghee or curd rice!