Sunday, 22 April 2012




     1)    Small (egg sized) eggplants / aubergines / brinjals – 750 gm.
     2)    Hot red chili powder – 2½ teaspoons
     3)    Coconut oil or other cooking oil – 2 tablespoons
     4)    Garlic – 1 pod
     5)    Salt – 1¼ teaspoons

To Cook:

          Wash the eggplants. Without removing the stem, use a sharp knife to slit the eggplant lengthwise twice or thrice down to the stem so that it resembles a flower with 4 to 6 petals.

          Separate the garlic cloves and crush them lightly. Set a thick cast iron wok (for the best taste) or a non-stick wok on high heat. Pour in the oil and tip in the crushed garlic cloves. As soon as the oil is hot, lower the heat and stir till the garlic turns brown.

          Tip in the chili powder and stir once. Quickly chuck in the eggplants. Sprinkle the salt. Stir gently and cover with a lid. Roast patiently on low heat, occasionally giving a general stir. It may take 20 to 30 minutes (depending on the size and the maturity of the eggplants) for the eggplants to get roasted to perfection (see picture). Switch off the heat and serve either hot or cold with porridge, rice gruel, cherupayar kanji or as a side dish to rice. Énnakàyi is so tasty; you will want to keep on licking your fingers.



Persons who are not allowed to take oily food for health reasons can bake the slit eggplants in the microwave oven and then roast them in a non-stick wok using just a little oil and chili powder. They can use a little less of salt and sprinkle a few drops of water in the wok while roasting the eggplants and the garlic slowly with the occasional stir; keeping the eggplants covered with a lid till they are done.

1 comment:

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