ENNEGAYI

Ingredients :
White small Brinjal -1/4 kg
Masala - 1 big onion
Garam masala powder - 1tsp
tamarind - small ball
Garlic - 6 flakes
curry leaves - 1 sprig
Peanuts roasted and husked - 1 handful
Red chillies - 4,5
Coconut - 2 tablespoons
Jaggery - small piece
Coriander leaves - small bunch
Turmeric powder - a pinch
Seasoning - Onion 1 big
Mustard
curry leaves
Method :
Fry 1 big onion till transparent add garlic,curry leaves,red chillies,coconut,haldi and fry for a while. Grind with garam masala powder, tamarind,coriander leaves,salt and jaggery to a fine paste.Make slits in brijal and stuff masala in them.Pour 2tablespoon oil in a cooker fry mustard,curry leaves and 1 big onion. Add stuffed brinjals cook till 1 whistle.
Comment :This curry goes well with Jolada rotti or chapati.