Ennai Kathirikkai(எண்ணெய் கத்திரிக்காய்)

Ennai Kathirkkai is an authentic dish. I was actually very skeptical before doing this as I did not know how good the brinjal will get cooked and how it will taste, but I was blown by its flavor and aroma and taste. So delicious!!!

Ingredients
Brinjal / Eggplant – 8
Kadalai Parupu – 3 table spoons
Coriander Seeds – 2 table spoons
Cumin Seeds – ¼ tea spoon
Coconut – 2 table spoons
Salt – ½ tea spoon
Asafetida – ¼ tea spoon
Oil – 3 table spoons
Turmeric Powder – ¼ tea spoon
Red Chili - 5
Method
Cut the brinjal into 4 without cutting all the way through. It will be like a flower when opened. It should be in one piece with 4 slits that can be flowered little open
Dry roast kadalai parupu, coriander seeds, cumin seeds and red chili until golden and allow it to cool
Grind the parupu mixture with turmeric powder, salt, coconut and asafetida and set the ground powder aside
Insert the grounded mixture into the slit cut brinjal and set aside. You will have some extra of the grounded powder.
Heat oil in a pan and when hot, add all the stuffed brinjals and reduce the heat to medium and slowly turn them and toss them to ensure all sides are cooked. You can also cover them to cook faster. Be very gentle.
It will take around 20 - 28 minutes on medium heat to cook all the way through. Mine took around 25  minutes.
Just before removing from heat, add the remaining spice powder and mix well (this is optional) and serve hot!!! You can also serve the spice powder on the plate.

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