Ennegayi (Stuffed Brinjal Curry)

Wash the Small purple brinjals. Make four deep slits from the bottom towards the stem, keeping the stem intact, so they form a cross but remain joined at the stem. Submerge them in salted water to prevent discoloration.

In a dry pan, roast Peanuts, Sesame seeds, Dry coconut, Coriander seeds, 5 grams Cumin seeds (for masala), and Red chilies separately until fragrant. Let them cool completely.

Combine the roasted Peanuts, Sesame seeds, Dry coconut, Coriander seeds, 5 grams Cumin seeds (for masala), and Red chilies in a grinder. Add Turmeric powder, Garam masala, and 4 grams Salt. Grind to a coarse powder without adding water.