Stuffed brinjal | ennegayi recipe

Name: Stuffed brinjal | ennegayi recipe
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms small brinjals/eggplants; 2 tablespoons + 1 teaspoon oil; 1 teaspoon mustard seeds; For the masala paste; 1 tablespoon chanadal; 1.5 tablespoons urad dal; 1 teaspoon jeera/cumin seeds; 7-8 red dry chillies (adjust according to spice level); 1/2 cup fresh coconut; 1 inch cinnamon stick; 3 cloves; 1 teaspoon rasam powder; 1 tablespoon jaggery; 1 tablespoon tamarind paste; to taste Salt

Heap of Spice @cook_12476959

Spicy stuffed brinjals to go with rice , chapati or bakri !

Heap of Spice @cook_12476959

Spicy stuffed brinjals to go with rice , chapati or bakri !

Saved

Ingredients

3-4 servings

500 gmssmall brinjals/eggplants
2 tablespoons + 1 teaspoon oil
1 teaspoonmustard seeds
For the masala paste
1 tablespoonchanadal
1.5 tablespoonsurad dal
1 teaspoonjeera/cumin seeds
7-8red dry chillies (adjust according to spice level)
1/2 cupfresh coconut
1 inchcinnamon stick
3cloves
1 teaspoonrasam powder
1 tablespoonjaggery
1 tablespoontamarind paste
to tasteSalt

Saved

Steps

1

In a pan, heat 1 teaspoon oil.
add chanadal, urad dal, chillies, cumin seeds, cinnamon and cloves.
fry the masala on a medium flame until the colour changes.
cool the masala.
grind together coconut, jaggery, rasam powder and the roasted masala, into a fine paste.
add 1/2 cup water to help grinding the masala.
2

Add salt to taste and tamarind paste.
mix well and keep aside.
slit the brinjals lengthwise making 4 slits.
stuff the paste into the brinjals.
in a big pan, add 2 tablespoons oil.
when it’s hot, add mustard seeds and asafoetida.
place all the brinjals, turn it around so that the oil coats the brinjals from all sides.
3

Cover and cook on medium flame.
in between turn the brinjals around, so that they are cooked from all sides.
this step takes about 20 mins.
the brinjals are done, when it’s soft to touch from all sides.
to the leftover masala, thin it down by adding 1 cup water.
pour it onto the brinjals.
give it a good mix, cover and cook until the oil separates from the masala.
serve it hot with chapati/rice/jowar roti.
4

Recipe video - https://youtu.be/iIzBSByP0E0