Recipes - Brinjal Ennekai


½ kg. small round purple brinjals
4 onions (sliced)
2 tomatoes (sliced)
2 green chillies (slit)
2 tbsp. chopped coriander leaves
3- 4 tbsp. oil.
½ tsp. mustard
¼ tsp. cumin
Few curry leaves

Masala ingredients: (to grind)

2 tbsp. scraped coconut
2 tbsp. groundnuts
1 sprig curry leaves
5 long red chillies
1 tbsp. coriander
1 tbsp. sesame
½ tsp. methi seeds
Small ball of tamarind
¼ tsp. turmeric
2” piece of jaggery


Slit the brinjals into 4 parts without removing the stem. Dry roast coconut, groundnuts and curry leaves till brown. Also dry roast coriander, sesame, methi, red chillies until good aroma comes out. Grind the roasted ingredients adding turmeric, tamarind and jaggery along with little water. Stuff this masala inside the brinjals.  Reserve the masala water after rinsing the blender.

In a heavy bottomed pan, heat oil, splutter mustard & cumin. Add sliced onions, fry well.  Add green chillies, curry leaves and the tomatoes, fry for a while, now add the stuffed brinjals. Gently toss them so that the seasoning coats them well. Add the masala water to cover the brinjals and simmer once it starts boiling. Add salt as per your taste.  Cook on low heat till the brinjals are tender. Check salt and jaggery, adjust as per your taste.

Serve hot garnished with chopped coriander leaves with steamed rice or chapathis.

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Title: Brinjal Ennekai

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