Brinjal Ennegayi

1. 1
   prep · ~5 min

   Prepare the brinjals.

   1.Wash the brinjals and keep the stems intact.

   2.Cut a deep cross slit from the base toward the stem without separating the pieces.

   3.Set them aside so they are ready for stuffing.
2. 2
   roast · ~6 min

   Roast the masala ingredients.

   1.Heat a dry pan over low heat.

   2.Roast peanuts until crisp and lightly golden, about 3 to 4 minutes.

   3.Add sesame seeds and roast until they start to pop, about 1 minute.

   4.Add desiccated coconut and roast briefly until lightly golden, about 30 seconds.

   TIPKeep the heat low so the coconut and sesame do not burn.
3. 3
   saute · ~5 min

   Cook the onion and garlic.

   In the same pan, add 1 tsp oil, the chopped onion, and garlic. Cook over medium heat until the onion softens and turns light golden, about 5 minutes. Cool slightly.

4. 4
   mix · ~4 min

   Make the stuffing masala.

   Grind the roasted peanuts, sesame seeds, desiccated coconut, sautéed onion, garlic, tamarind paste, jaggery, red chili powder, turmeric powder, coriander powder, salt, and 2 to 3 tbsp water to a thick, slightly coarse paste.

   TIPThe masala should be thick enough to stay inside the brinjals.
5. 5
   assemble · ~5 min

   Stuff the brinjals.

   Gently open each slit brinjal and fill it with the masala. Reserve any leftover masala for the gravy.

6. 6
   temper · ~2 min

   Make the tempering.

   1.Heat the remaining oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and curry leaves and cook for a few seconds until fragrant.
7. 7
   saute · ~5 min

   Pan-cook the stuffed brinjals.

   Place the stuffed brinjals in the pan in a single layer. Turn them gently for 4 to 5 minutes so the skins blister slightly and the brinjals begin to soften.

   TIPTurn them carefully so the stuffing stays inside.
8. 8
   simmer · ~15 min

   Simmer the ennegayi.

   Add the reserved masala and water around the brinjals. Cover and cook on low heat for 12 to 15 minutes, turning once or twice, until the brinjals are tender and the gravy turns thick and glossy.

9. 9
   garnish · ~1 min

   Finish with coriander leaves.

   Sprinkle chopped coriander leaves over the brinjal ennegayi and cook uncovered for 1 minute if you want a thicker coating masala.

10. 10
    serve

    Serve hot.

    Serve brinjal ennegayi hot with jolada rotti, chapati, or plain rice.

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