Stuffed brinjal/eggplant, ennegayi palya

Name: Stuffed brinjal/eggplant, ennegayi palya
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: En
Ingredients: 6 Small Sized Eggplant(Badnekayi); 1/2 Lemon sized Tamarind; 1 cup freshly grated coconut; 1/2 cup Roasted peanuts(ground nuts); 6 to 8 dry red chillies; 3 tablespoons Coriander/dania seeds; 2 tablespoons jeera/cumin seeds; 1 teaspoon cinamon; Jaggery as per taste; 1 teaspoon haldi/turmeric; 1 teaspoon Garam Masala(optional); 4 tablespoons Oil(any cooking oil); 1 big sized onion finely chopped and few cloves of garlic; Salt as per taste

Appetizer

Very Easy

40 min

Preparation

Preparation20 min

Cook time20 min

Slit the Brinjals starting from the bottom till the center and make sure it is not sliced into equal halves(required to fill the stuffings).
Dunk the Brinjals in the water to avoid oxidation and also helps in soaking the masala.(leave it for half an hour).
Blend coriander/dania seeds,jeera/cumin seeds, coconut, red chillies, roasted peanuts, tamarind,cinamon, diced onion,garlic, jaggery,salt using very little water(the consistency should be very thick ).
Add finely chopped raw onions to masala paste(mix throughly and check the seasoning).
Stuff the Brinjals with these spicy masala paste . Take oil in a big wok or Kadai and slowly place these stuffed Brinjals when the oil gets warm.
Pour the remaining masala on top of these brinjals and bake it in a medium heat with lid closed(Make sure the masala doesn't over cook).
Keep checking and flip slowly so that Brinjals gets cooked evenly. Switch off the flame when it is ready.