ENNA KATHRIKKAI by Vijayalakshmi

Ingredients

Indian eggplant/brinjal-11 nos.
Corriander leaves-few(chopped into fine pieces for garnishing)

For stuffing

Corriander seeds-1 tbl sp.
Channa dhal-1/2 tbl sp.
Urud dhal-1/2tbl sp.
Dry red chillies-3-4(can vary acc to ur spice)
Hing-small amt.
Grated coconut-1/2 tbl sp.
Salt.

Seasoning

mustard-1 tsp
oil-2tbsp.

Method :

Take a pan, add some oil and fry the stuffing ingredients except coconut and salt into golden brown and keep aside.
Add grated coconut and fry them separately till golden brown .
Powder the ingredients that was kept aside(corriander seeds,dry red chillies,urud dhal,channa dhal)first with salt into fine powder ,then add grated coconut and give it a swirl again in mixie .
Now select small equal sized brinjals and cut their stem.
Cut the brinjal from the bottom side(ie the other side of stem),just a halfway,such that the brinjal remain as a whole for stuffing.
Stuff the brinjals with the prepared powder,and keep it aside.
Now add 4-5 tsp oil in the pan,put mustard and put the stuffed brinjals in the pan, sprinkle water in between,if necessary.
Close the pan with a lid. Turn and give once it gets roasted well on a side,and take it out when its
completely done.
Garnish with chopped corriander leaves.
Stuffed brinjal can be served with any south indian food like rice sambar,rasam etc.