Yennegai is a popular dish of North Karnataka. This dish has multiple versions of the recipe from region to region, This is a quick and easy method of stuffed eggplant / brinjal curry, which is a perfect dish to enjoy with jowar roti’s (jolada rotti) it is a typical north Karnataka style preparation. A quick and easy recipe prepared with roasted peanuts, roasted niger seeds which gives a aromatic nutty flavor to the curry. Just try and enjoy as a side dish for jowar roti, akki rotti or with chapati’s.
Egg plant/ tender purple brinjal – 250 gm
Dry roasted peanuts – 3/4 cup
Dry roasted niger seeds (hucchellu) – 2 to 3 tbs
Tamarind – 1 marble size ball
Jaggery – 1 marble size ball (grated / powdered)
Chilly powder – 1 tbs (adjust to your taste)
Turmeric powder – 1/4 tsp
Onion – 1 small finely chopped
Salt to taste
Oil – 1/4 cup
Take a mixer jar add roasted peanuts and niger seeds in it, make a dry powder and keep ready.
Transfer it to a bowl, add chilly powder, salt, turmeric, jaggery and chopped onion in it, soak tamarind in lukewarm water, when it is soft squeeze it, remove the waste in it,
Add tamarind juice and mix all the ingredients to a thick paste,
Take each brinjal & make 2 slits starting from the bottom, almost till the stem, Keep the brinjals dipped in water until you have the masala ready. Pat dry it and stuff it with prepared paste into it.
Heat oil in a kadai, when it is hot, gently add stuffed brinjal one by one into it.
Add remaining paste on it, close the lid of the kadai. Cook in a medium low flame, until it is done.
Keep a look out while cooking, the yengai could start sticking to the bottom of the pan once all the water evaporates, take care saute gently before it is done/ to avoid sticking. Sprinkle little water if necessary to cook . It takes about 6 to 7 min to be done, remove from the flame rest it for 5 to 6 min before serving.