Ennegayi
4 serving
Ingredients
- 5 Tbsp. Coconut, shredded
- 1/2 tsp. Jaggery
- 1/16 tsp. Asafoetida
- 1/2 tsp. Ground Turmeric
- 1/2 tsp. Mustard Seed
- 1 tsp. Tamarind Paste
- 10 Eggplants, small
- 1/2 tsp. Kosher Salt, divided, plus more as needed
- 1/2 tsp. Sesame Seed
- 8 tsp. Neutral Oil
- 3 Red Chiles, byadagi or kashmiri
- 6 Curry Leaves
- 1 Kapok Bud
- 1 in. Cinnamon
- 2 Cloves
- 1/2 Tbsp. Coriander Seed
- 1 Tbsp. Peanut
- 1/2 Tbsp. Chana Dal
Instructions
Instructions
1.
Fry the chana dal and peanuts in 2 tsp. oil until golden. Add coriander, cloves, cinnamon, and Kapok bud and fry until aromatic.
2.
Stir in chiles, curry leaves, coconut, and sesame seeds. Fry over low heat until coconut is golden. Remove from heat and let cool.
3.
Grind toasted spices to a fine powder along with 1/4 tsp. salt, or more as desired. Transfer masala to a small container and add 3/4 cup water, stirring to form a paste.
4.
Cut four slits lengthwise into each eggplant, spacing equally, taking care not to cut all the way through. Stuff each eggplant slit with some of the masala paste. Reserve the leftover masala water.
5.
Heat remaining oil in a large, heavy pan over low heat. Add mustard seeds and fry until crackling. Stir in turmeric and hing. Add stuffed eggplants and gently mix.
6.
Add tamarind paste to pan, and then pour in the water from the masala paste. Mix gently, cover, and simmer on low until eggplants are tender.
Sprinkle jaggery over top of the eggplants and serve.