Stuffed Brinjal Curry

INGREDIENTS:
Split peas dal - 1 1/2 tsp,
urud dal - 1 1/2 tsp,
coriander seeds - 1 1/2 tsp,
whole red peppers - 10,
salt to taste

METHOD:
- Fry the above in one spoon of oil and grind it into a thick paste.
- Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up.
- Stuff the brinjal with the ground paste.
- Heat oil in a fry pan and add the brinjals, keeping the stove at low heat.
- Close the pan with a lid and cook for 10 minutes.
- See that it is not deep fried. Serve hot.