Ennegai (stuffed brinjal curry)

Ingredients

• 8–10 small round brinjals
• ¼ cup roasted peanuts
• 2 tbsp sesame seeds
• 2 tbsp dry coconut (kopra), grated
• 1 tsp niger seeds (gurellu), optional
• 1 onion, roughly chopped
• 4 garlic cloves
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp red chilli powder
• 1 tsp goda masala or garam masala
• A small piece of tamarind
• 1 tsp jaggery
• Salt to taste
• 4 tbsp groundnut oil
• 1 tsp mustard seeds

Method

1. Slit each brinjal into four, keeping the stalk end joined. Keep them in salted water.
2. Dry-roast peanuts, sesame, coconut, niger seeds, coriander and cumin. Fry the onion and garlic in a little oil.
3. Grind everything with chilli powder, masala, tamarind, jaggery and salt into a thick paste.
4. Stuff the brinjals with the paste. Keep the leftover paste aside.
5. Heat oil, add mustard seeds, then the brinjals. Cook covered on low heat for 10 minutes, turning gently.
6. Add the remaining paste and about 1 cup of water. Simmer until the brinjals are soft and oil floats on the gravy.