Eggplant Ennagai

Ingredients

• Fresh coriander leaves - For garnish
• Oil - 3 tablespoons
• Salt - To taste
• Garam masala - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, grated
• Green chilies - 2, slit
• Tomato - 2 medium, finely chopped
• Onion - 1 medium, finely chopped
• Eggplants - 4 small

Instructions

1. Wash the eggplants and make a slit lengthwise, keeping the stem intact.
2. Heat 2 tablespoons of oil in a pan and sauté the onions until golden brown.
3. Add the ginger, garlic, and green chilies. Sauté for a minute.
4. Add the tomatoes and cook until they turn mushy.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
6. Stuff the prepared masala into the slits of the eggplants.
7. Heat the remaining oil in a pan and place the stuffed eggplants in it.
8. Cover and cook on low heat for about 20-25 minutes, turning occasionally, until the eggplants are cooked through and tender.
9. Garnish with fresh coriander leaves and serve hot with rice or roti.