Recipe of Homemade Stuffed brinjal | ennegayi recipe

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, stuffed brinjal | ennegayi recipe. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious. ennegayi recipe is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Stuffed brinjal

To get started with this recipe, we have to prepare a few ingredients. You can cook stuffed brinjal | ennegayi recipe using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Stuffed brinjal | ennegayi recipe:

1. Take 500 gms small brinjals/eggplants
2. Make ready 2 tablespoons + 1 teaspoon oil
3. Prepare 1 teaspoon mustard seeds
4. Take For the masala paste
5. Make ready 1 tablespoon chanadal
6. Make ready 1.5 tablespoons urad dal
7. Get 1 teaspoon jeera/cumin seeds
8. Get 7-8 red dry chillies (adjust according to spice level)
9. Take 1/2 cup fresh coconut
10. Take 1 inch cinnamon stick
11. Take 3 cloves
12. Take 1 teaspoon rasam powder
13. Prepare 1 tablespoon jaggery
14. Prepare 1 tablespoon tamarind paste
15. Get to taste Salt

Steps to make Stuffed brinjal | ennegayi recipe:

1. In a pan, heat 1 teaspoon oil. - add chanadal, urad dal, chillies, cumin seeds, cinnamon and cloves. - fry the masala on a medium flame until the colour changes. - cool the masala. - grind together coconut, jaggery, rasam powder and the roasted masala, into a fine paste. - add 1/2 cup water to help grinding the masala.
2. Add salt to taste and tamarind paste. - mix well and keep aside. - slit the brinjals lengthwise making 4 slits. - stuff the paste into the brinjals. - in a big pan, add 2 tablespoons oil. - when it’s hot, add mustard seeds and asafoetida. - place all the brinjals, turn it around so that the oil coats the brinjals from all sides.
3. Cover and cook on medium flame. - in between turn the brinjals around, so that they are cooked from all sides. - this step takes about 20 mins. - the brinjals are done, when it’s soft to touch from all sides. - to the leftover masala, thin it down by adding 1 cup water. - pour it onto the brinjals. - give it a good mix, cover and cook until the oil separates from the masala. - serve it hot with chapati/rice/jowar roti.
4. Recipe video - https://youtu.be/iIzBSByP0E0

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