Stuffed Brinjal is also called as “Gutti vankaya” in telugu, “Enegay” in kannada. One of my favorite dishes that I learnt from my mom. Weekends my mom made special dishes, this was one of them. Whenever my mom made this masala I would be called to check for taste, loved the taste of the freshly ground spices. Taste still lingers in my memory :).. Best part of this dish is that the filling/masala can be made ahead and stored.. It can be made super spicy which tastes great. Although I like the taste when a lil jaggery is added which balances out the sour and spicy taste, but that is optional.
brinjal small 10
onion 3 finely chopped
coriander leaves 1/2 cup
til (sesame seeds) 1 tsp
garlic 15 cloves
oil 8 tsp
salt to taste
water 1/2 cup
jaggery 1/2 – 1 tsp (optional)
urdhal 2 tsp
channa dhal 2 tsp
cinammon 1/2 inch
marta maggu 1
red chillies 10
coconut 1/2 cup
pomegranate powder 1 tsp
Take a tsp of oil in a pan and fry all the masala ingredients except coconut and pomogranate powder.
Fry till nice aroma comes for 2-3 mins, make sure not ingredients don’t get burnt.
Grind the fried ingredients along with coconut, pomegranate powder (or use tamarind paste), 3 tsp of chopped onions, coriander leaves few, jaggery and 4 cloves of garlic.
In a bowl mix the remaining onion, garlic, coriander leaves, and salt with the ground paste.
Taste the raw mixture, as the salt has to be fixed now before stuffing the brinjals..
Wash the brinjals neatly and make 2 slits from the back keeping the top intact and the brinjal should not fall apart.
Fill in the masala as much as possible in the slits without breaking the brinjal edges and set aside.
Take a large pan add oil and heat.
Add the stuffed brinjals and the remaining masala in the pan along with water.
Cool covered on low flame, till the brinjal is cooked.
Serve hot with roti or pulka on the side.