Brinjal Ennagai
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| For Stuffing | |
| Copra Powder | 15 g |
| MTR Special Garam Masala | 12 g |
| MTR Chilli Powder | 7.5 g |
| Roasted Peanut Powder | 15 g |
| MTR Turmeric Powder | 1 g |
| Oil | 10 g |
| Brinjals | 250 g |
| Salt | 5.5 g |
| For Gravy | |
| Oil | 40 g |
| Mustard Seeds | 1 g |
| Cumin Seeds | 1 g |
| Curry Leaves | 1 g |
| Onions | 100 g |
| Tamarind Pulp | 10 g |
| Tomatoes | 35 g |
| Water | 1 g |
| Cumin | 350 g |
| Coriander Leaves | 3 g |
Method Of Preparations
For Stuffing:- Blend all the ingredients except the brinjals and make a powder. Mix with oil and keep aside.
- Slit brinjals in the middle into an X and stuff them with the masala. Keep aside.
- Heat oil in a pan; add mustard seeds, cumin seeds, curry leaves and let it crackle.
- Add onions and sauté until it turns translucent.
- Add sliced tomatoes, stuffed brinjals and water.
- Cook until the oil separates and the brinjals are cooked.
- Garnish with coriander leaves and serve hot.
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