Tuesday, April 14, 2009

Stuffed Brinjal Fry (Ennegayi)

15 small Indian Brinjal
1tbsp chopped Cilantro
3tsp cooking Oil
1tsp Mustard seeds
2tbsp Cumin powder
2tbsp Coriander powder
1tbsp Red Chilly powder
1/2tbsp Amchur Powder (Dry Mango powder)
1/2tsp Asafoetida powder
Salt to taste
1/2 cup chopped Onion (optional)

  • For stuffing: Mix salt, cumin powder, chilly powder, coriander powder, amchur powder, and asafoetida powder
  • Wash brinjal and split into 4 keeping the stem
  • Stuff the powder in the brinjal(as shown below)
  • Heat oil in a large fry pan; add mustard. Once mustard starts to splutter, put all stuffed brinjal and fry for 10mins.
  • Add around 1/4 cup of water and cover it with a plate. Once all water is evaporated and brinjal is cooked; open the lid. Mix it carefully.
  • Add chopped onions (optional Step)
  • Let it fry in medim-low heat for 10mins. Remove from heat and add cilantro
  • Serve it with chapathi or rice