Ennai Kathirikkai (Oil-Braised Brinjal)

Ingredients

• 1/4 kg Tender brinjal (eggplant) (small, uniform-sized)
• Ground masala (composition of the masala is not specified in the source)
• Salt
• Turmeric
• 4 ladles Oil
• Mustard seeds, urad dal (for tempering)
• 25 Grams Onion (chopped)
• Curry leaves

Instructions

1. Buy ¼ kg of tender brinjals, small and uniform in size. Without cutting all the way through, slit each one into four sections, stuff the ground masala, salt, and turmeric mixture inside, and let them sit for a little while. In a pan, pour 4 ladles of oil; once the mustard seeds and urad dal pop, add 25g chopped onion and curry leaves and sauté. Add the stuffed brinjals, cover, and cook on low heat. Once they shrivel and turn a good reddish color, remove from heat.