Hmmmmm…so many names so u wondering……….this what its called in three different Indian langauages, its called Hengai in Kannada, Guth Vankai in Telugu, Ennai Karthrikai in tamil and obvoiusly Stuffed Brinjal in English.
last night when my In-laws had come I made this and they loved it. So I am gonna write the Karnataka Version of making Stuffed Brinjal.
- Brinjal – 1/2 kg
- Coconut Grated – 1 small cup
- Peanuts roasted – 1 tspn
- saseme seeds roasted – 1 tspn
- Turmeric – 1 pinch
- Tamrind – according to ur taste
- onoin – 1 chopped
- Ginger – 1 inch chopped
- Garlic – 4 to 6 pods
- salt – according to ur taste
- Chilly powder – 1and 1/2 tspn
- Dania powder – 1/ 2 tspn
- Refined oil – 1 medium cup (1 tbspn for grinding and remaing for cooking the brinjal)
- Jaggry – little (optional)
- Sambar powder – 1 tpsn (optional)
- Garam masala – 1/2 tspn
For this recipe u manily need to grind almost all the ingedients from number 2 to 16 (jaggry is optinal I dont like jaggry or the little sweet taste, so depends on individual taste)other then Brinjal.
Once its done into smooth paste, the stuffing for brinjal is ready, cutting the brinjal is very important for this recipe.
Do not cut the stem part, cut the other end of brinjal and make four cuts , and fill the ground paste .
Take a frying pan, add the oil once the oil is little hot add the stuffed brinjals and the remaining paste and cook for 30 min on sim or untill the brinjal is cooked,as we would have put the whole brinjal it will take long time for cooking.Once done serve with hot chappati or rice.