- Firstly, add 2 cups of water in a large bowl. Add 1 tsp salt and stir well. Now, make two cuts on the brinjal, one horizontally and another vertically.Keeping the stalk intact. Heat a pan over low heat. Add 1 tbsp peanuts and dry roast until brown spots appear. Transfer the roasted peanuts to a blender. To the same pan, add 1/2 cup coconut and dry roast until slightly brown over low heat. Transfer the roasted coconut to the blender. To the same pan, add 1/2 tsp coconut oil, 1/2 tsp coriander seeds, 2 cloves, and fry until golden. Transfer the fried spices to the blender. To the pan, add 1 tsp coconut oil, add 1/2 cup chopped onion, 3 to 4 chopped garlic, 1 inch chopped ginger, and fry 5 minutes over medium heat. To this add 2 tbsp chopped coriander leaves and fry 2 more minutes. Transfer this mixture to the blender. Into the blender, add 1 tsp chilli powder, 1/2 tsp garam masala powder, 1/4 tsp turmeric powder, 1 inch tamarind, 1 tbsp jaggery, 1/2 tsp salt, 1/2 cup water, and grind to a coarse thick paste. Now, stuff all the brinjals with the prepared masala and keep aside until later use. To the pan, add 2 to 3 tbsp oil. Add 1/2 tsp mustard seeds and let it pop. To this, add 1/2 cup chopped onion, and fry 5 minutes. Place the stuffed brinjal and roast 2 minutes. Now, add the masala,1/2 cup water, 1/2 tsp salt, and give a good mix. Cover and cook for 10 minutes over medium heat. After 10 minutes stir the masala in case it is sticking to the pan. Cover and cook for another 15 minutes over medium heat. At this point, the oil separated completely from the masala. Garnish with 1 tbsp chopped coriander leaves. Serve with roti or rice.
Ennagayi
#myrecipe
By Shaalini Shaalu
Mar, 9th
590
Servings
4 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Brinjal
- Peanut
- Coconut
- Oil
- Corinader seeds
- Cloves
- Onion
- Ginger garlic
- Corinader
- Red chilli powder
- Garam masala
- Turmeric powder
- Tamarind
- Jaggery
- Salt
- Mustard
