Stuffed Eggplant/Yenngai

Ingredients:

• 5-6 baby Eggplants/Brinjal
• 1/2 bowl grated Coconut
• 4-5 Red chillies
• 2 tsp Coriender seeds
• 1 tsp Chana dal
• 3/4 tsp Black gram dal
• 1/2 tsp Cumin Seeds
• 1 small Onion chopped
• pinch of Asafoetida/hing
• 2 cloves of Garlic
• 1/2 tsp Mustard seeds
• 1/4 tsp Termeric powder
• 3 tsp Tamarind juice
• 5 tsp Oil
• Salt to taste

Method:

• Dry roast the Red chillies,Coriender seeds, cumin, Chana dal,Black gram dal,Onion and the garlic.
• Grind roasted spices with grated Coconut and Tamerind juice into thick paste( chatney consistancy) add salt to taste.
• Slice the Eggplants vertically from the top,turn half way around and slice again without separating form the hull.
• Stuff the Eggplants with masala.
• Heat the Oil in a heavey pan, add Mustard  seeds, Asafoetida and Termeric powder.
• Then put Stuffed Eggplants.Fry them for 5-6 min, then add remaining masala.Add little water if necessory.Adjust the salt to taste.
• Cover and cook until Eggplants are soft on medium heat.
• Serve with Jolada Rotti ( goes well with Chapathi and rice as well)