Gather fresh brinjals, tamarind pulp, jaggery, mustard seeds, fenugreek seeds, curry leaves, dry red chilies, urad dal, chana dal, asafoetida, turmeric powder, and oil.
Wash and slit the brinjals, keeping them connected at the stem. This allows the spices to penetrate while keeping the brinjals intact.
Dry roast mustard seeds, fenugreek seeds, urad dal, chana dal, and dry red chilies until they release their aroma. Grind them into a fine paste, adding tamarind pulp and jaggery for a balance of tanginess and sweetness.
Heat oil in a pan, add mustard seeds, urad dal, chana dal, curry leaves, and a pinch of asafoetida. Let them splutter to infuse the oil with aromatic flavors.
Add the slit brinjals to the tempering. Toss them gently to coat with the flavored oil. Allow them to cook for a few minutes until they slightly soften.
Pour the ground spice paste over the brinjals. Stir well to ensure even coating. Allow the brinjals to cook in the spice mix, absorbing the flavors and becoming tender.
Add water as needed and simmer the dish until the brinjals are fully cooked and infused with the spice blend. Adjust the consistency to your liking.
Once cooked, serve the Brinjal Ennegayi hot with steamed rice or Indian bread like chapati. Garnish with fresh coriander for a burst of freshness.