firstly, cut the brinjals in x-shape without taking off the stalk.
now stuff in prepared masala paste to all the brinjals and keep aside.
in a large kadai heat, 3 tbsp oil and splutter 1 tsp mustard and few curry leaves.
add in stuffed brinjal and saute on medium flame.
saute until the brinjals change colour.
now add in prepared masala paste, ½ cup water and mix well.
mix well adjusting the consistency.
further, cover and simmer for 20 minutes or pressure cook for 2 whistles
oil separates, once the ennegayi is cooked completely.
finally, enjoy ennegayi recipe with joloda rotti or chapati.