Yennegai or stuffed eggplant/brinjal is  a popular recipe of North Karnataka which is usually served with jowar roti or chapati’s. This recipe needs tiny and tender  purple egg plant (brinjal), the kind that is almost seedless, so that it enhances the taste of the dish which tastes great as a side dish with roti’s. It is one of a nutritious and delicious curry recipe, as a lunch box dish which is prepared by adding roasted peanuts, Niger seeds, sesame seeds with coconut  and green chilies..which makes a yummy and tasty curry.    

Prepration time – 20 min

Cooking time – 15 min

serves – 4

Ingredients – 

Tiny purple brinjal – 500 gms

Coconut – 1 cup grated

Garlic – 2 cloves

Green chilies – 5 no’s

Coriander powder – 1 tbs

Coriander leaves – 1 bunch

Turmeric powder – 1/2 tsp

Tamarind – 1 small ball

Jaggery – 1 small cube

Roasted peanuts – 1 1/2 tbs

Roasted Niger seeds – 1 tbs

Roasted white sesame seeds – 1 tsp

roasted gram – 1 tbs

Onion – 2 medium (chopped)

Salt to taste

Oil to fry

How to prepare or make yengai or stuffed brinjal curry – 

Take  a mixer jar add grated coconut,garlic,green chilies coriander/danya powder,turmeric powder coriander leaves,tamarind,jaggery and salt to taste,grind all together to a paste and keep aside

Make a dry powder of Roasted Niger seeds,Roasted white sesame seeds,Roasted peanuts,roasted gram and keep aside

Take a bowl add grounded paste,dry powder chopped onions,add 1 tbs of oil in it and mix all together

Slit the brinjal into 4 by keeping the stem intact and keep ready.

Stuff the grounded masala in them and keep aside.

Take a pressure cooker pan add oil to fry ,when it is hot add stuffed brinjal and fry for a while,till translucent

Add remaining grounded masala to it and pressure for 1 whistle.

When cooker becomes cool bring the curry to boil for a minute.Transfer the dish to a serving dish and enjoy with jowar roti/akki rotti/chapati