10-12 Small sized Eggplant
2tbsp Dhaniya powder (coriander)
3tbsp Idly or dosa powder
2tbsp Besan (gram flour)
1tbsp desiccated coconut
3-4 tbsp oil, Salt
Slit the eggplant in to 4 from the bottom alone. Mix all the above given powders together and fill it into the eggplant as shown in picture. In a deep-bottomed frying pan add oil and gently place the eggplants.
In medium heat gently stir the eggplants so that each one gets a coating of oil. Cover it with lid for 5-10 minutes and toss gently to check if it’s cooked.
Serve hot this heavenly tasty Ennai Kathirikai with rice.