Brinjal Ennegayi (Aubergine / Badhanekayi )

Ingredients:

Curry:
250 gm Brinjal
1 Medium size Onion
2 Medium size Tomato
Ginger paste
Garlic Paste
Coriander Leaves
Curry Leaves
1/2 Cup Oil
1 spoon Mustard seed
1 cup water
Salt

Stuffing:
200 gm Groudnut
2 spoon Red Chilly powder
1 teaspoon Turmeric powder
1 Spoon Yellu (Sesame Seed)
2 spoon Uchellu (Niger Seed)
1 Spoon Tamarind juice
Small piece Jaggery
1 spoon Garam Masala

Method:

Stuffing:
1. Dry roast the Groundnut in low flame. Allow it to cool. 
2. Make powder of roasted Groudnut, Red Chilly powder, Turmeric powder, Yellu, Uchellu, Jaggery, Garam Masala and Tamarind juice.

Curry:
1. Make cut in Brinjal to make + shape.
2. Fill the stuffing into + cut in Brinjal.
3. Heat the oil in Pan.
4. Crackle the Mustard seed.
5. Add ginger and garlic paste. Fry till it becomes golden brown.
6. Add chopped onion and curry leaves. Cook for 3-4 min till onion become transparent.

7. Add chopped tomato. Fry till tomato become soft.

8. Add the Brinjal into pan. Slowly turn the brinjal till brown spots appear.

9. Add the remaining stuffing and 1/2 cup water. Mix it well. 

10. Keep cooking for 10-15 min by stirring in pan, so that it will not stick to the base of pan.  Add Little by little water if required.

11. Turn off the stove.

12. Add chopped Coriander leaves.

Note:

1.Serve it with Jowar roti.

2. It can also make good combination with Akki roti and Chapathi.