Brinjal Ennekai

Ingredients

1. Small Brinjal               500 gms
2. Small onion                 20
3. Tomato                        3
4. Water                          4 cups

                 
For seasoning

1. Oil                             1/4 cup
2. Mustard seeds           1 tsp
3. Urad dal                    1 tsp
4. Bengal gram             1 tsp
5. Curry leaves              few
6. Asafoetida                 1/4 tsp[hing]
7. Coriander leaves       handful

For Grinding

1. Coconut                            1 cup
2. Roasted Groundnut          2 tbsp
3. Roasted Bengal gram      1 tbsp
4. Chilly Powder                   2 tsp
5. Turmeric                          1/2 tsp
6. Ginger-Garlic                   2tbsp
7. Coriander powder            1 tbsp
8. Salt                                  2 tsp
9. Cinnamon                       2"
10. Cloves                             6
11. Fennel seeds                   1 tbsp
12. Jeera                               1 tsp

Method

• Grind the above ingredients to a smooth paste.
• Slit the body of the brinjal into four parts without damaging the Stem.
• Fill the masala paste inside the brinjal.
• Keep it aside for 1 hour. Cut onion, tomato and coriander leaves.
• Heat oil in an Iron Kadai add seasoning, curry leaves, asafoetida.
• Add onion and fry till translucent, and fry tomatoes and cook until soft.
• Fry the Brinjal till it changes into black in color.
• Add the remaining masala paste and water. Stir well.
• Boil once and continue cooking on a low heat for 15 minutes.
• The oil should float on the gravy.
• Garnish with coriander leaves. Serve with rice, chapati.