Monday, April 27, 2009

Stuffed Brinjal/Ennegai


Small Violet Brinjals - 10
Onion - 2, chopped

For Stuffing:

Coconut - 1 1/2 cup, grated
Sesame seeds - 1/4 cup
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Tamarind pulp - 1 tbsp
Dry Red Chillies - 10
Jaggery - 1 tbsp
Onion - 1 large sized, chopped
Garlic Flakes - 5
Oil - 1 tbsp
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Curry Leaves - 8
Oil - 1 cup


  1. Heat oil in a frying pan and fry sesame seeds, mustard seeds, coriander seeds, cumin seeds, dry red chillies, onion separately with little oil.
  2. Grind them with coconut, jaggery, tamarind pulp, salt with 1/4 cup water.
  3. Heat little oil in a frying pan, add chopped onion and saute till onion becomes translucent.
  4. Add ground masala and saute for 5mins.
  5. Cut the brinjals into quarters, leaving stems intact and soak in salt water.
  6. Stuff the masala in the slits of brinjals.
  7. In a flat bottomed frying pan, heat oil, add all the seasoning ingredients. When mustard starts to splutter, place all the stuffed brinjals in the pan.
  8. Cover the pan and let it cook on medium flame.
  9. Keep flipping sides of brinjals until they are completely cooked.
  10. Garnish with coriander leaves.


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