1. Brinjals ( egg plants) black round 8 nos
2. Dhaniyaalu 4 tblsp
3. senagapappu 2 tblsp
4. Minappappu 1 tblsp
5. Inguva a pinch
6. Red chillies 12 nos ( more /less depending upon your taste)
7 . Salt as per taste
Oil few tbl spoons for cooking
slightly roast red chillies in a tsp of oil and let them cool.
Dry roast 2,3,4 .Keep them aside to cool along with red chillies.
Once they are cool, grind them along with inguva ( hing) .add salt.
check to see the taste.It should be slightly salty and ofcourse spicy.
Now slit the brinjals length wise in to 4 . Do not break them.Let them be
intact at the stem and open at the other end.
fill in the grinded poweder in each and keep aside.
Heat some oil( 5 ot 6 tbl spoons) in a kadai ( or skillet) . slowly put in the stuffed brinjals
sprinkle little salt over the brinjals,put a drop or two oil on each brinjal .
Cover the kadai with a lid that has rim and can hold a glass of water*.
I usually cover it with another skillet ,makes it easy to takeout when there is water.
Cook on medium heat for 3 to 4 mins ( time really depends on the flame , size of kadai ,size of brinjals etc)
Take the lid carefully so as not to let water fall in the curry , turn brinjals gently and cover again.
Cook until brinjals change color and become soft.
*Lid with water helps to use less oil.