Karina Sharma
8-10 brinjals, 2 tbsp oil, 1 onion, 1 tomato, 1 tsp mustard & cumin seeds, 1/2 tsp turmeric, 1 tsp red chili & coriander powder, 1 tbsp peanut powder, salt, coriander leaves.
Cut a slit in each brinjal from top to bottom, without separating the halves. Keep the stem intact.
In a pan, heat oil. Add mustard seeds, cumin seeds, and sauté until they splutter. Add onions and sauté until golden.
Add chopped tomatoes, turmeric, red chili powder, and coriander powder. Cook until tomatoes soften.
Add ground peanuts and salt to the mixture. Stuff each brinjal with the filling.
Heat oil in a pan. Place stuffed brinjals and cook on low heat. Cover and cook for 20 minutes until tender.
Indulge in the rich, flavorful taste of Ennegayi – the perfect dish for any occasion