Inguva kharam pettina Vankaaya / Egg plant with Asafoetida

INGREDIENTS:

Brinjal / egg plant long ones.....2

Red Chilly Powder.....................3 t sp.

Asafoetida....................................3 t sp.

Salt................................................2 t sp.

Oil for shallow frying.

Water............................................2 t sp.

METHOD:

1.Take all three-red chilly powder, salt, asafoetida mix together,with water and 1 t sp of oil. Make a paste of it, but not very thick.

2.Cut Brinjal into 3'' long pieces. Then cut each piece in length wise, but not fully cutting and separating them apart. Also cut it in another direction of the length. Again not cutting at the bottom of the piece. It makes a spaces in between both the cuts.

3.Now in all the pieces fill with this paste generously and after filling, tie with a thread. so that they are secured when dropped in oil.Keep them aside.

4.Depending upon the size of your sauce pan, heat oil and few at a time fry the masala filled brinjal pieces. It is better few at a time.

5.This does not take much time to fry, also consumes less oil.

6.Serves 4 persons.