Yenne Gai (whole eggplant gravy) by Prema Mahalingappa
	Ingredients: Egg plants(Brinjals) small ones 3- 4 Oil quarter cup Grated coconut 2 tbsp Sambar powder 2 tsp Cinnamon stick-1 inch Cloves 2-3 Jeera(Cumin seeds) half tsp Onion -1 sliced Ginger about a half inch garlic 1 flake Tamarind paste-quarter tsp A pinch of turmeric Mustard seeds for seasoning	Method: Make slits in the brinjals and soak them in cold water. Make a paste of rest of the ingredients except onion and tumeric.Take oil in a pan . Put the musterd seeds. Let it splutter. Add the sliced onions. Put the ground paste into the slits made in the brinjals and put it into the pan. Put the remaining past into the pan and add sufficient water and salt to cook. Add apinch of tumeric to it. Cook till done. Goes well with Chapathis or Rice.

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