Yennegai Palya

Coconut, Onion and Spices stuffed into Brinjals/Eggplant/Aubergine and cooked in oil.  This tasty dish is very popular in North Karnataka and served as a side dish along with Jower roti.

Time Required: 40 Minutes
Serves: 4

Badanekayi Yennagai

6 Brinjals/Eggplant
4tbsp Oil
2 Onions, Chopped finely
1tsp Mustard Seeds
Few Curry Leaves
Salt to taste

For the Masala:
1 Cup Coconut
1tbsp Groundnuts roasted and skinned
½ tbsp Sesame Seeds roasted
1” piece Ginger
Coriander leaves
3 – 4 Garlic pods
2 Tomatoes
1 Onion
½ tsp Turmeric Powder
½ Cup Masalpudi/Masala Powder
1 tsp Chili powder
1tbsp Gurellu/Uchellu/Niger Seeds

Yennagai - Brinjal Stuffing

Grind the ingredients for the masalas.  Slit Brinjal into four with the stem intact.  Stuff the masala into the Brinjals and keep aside.

Yennegai - Stuffed Brinjal

Heat Oil and add Mustard Seeds and when they splutter, add Curry leaves, and Onion.  Stir fry for two minutes.

Badanekayi Yennagai

Add the stuffed Brinjals.

Badanekayi Yennagai

Add the remaining masala.

Badanekayi Yennagai

Add 2 cups of water and close the vessel.  Cook until Brinjals are soft.  You can also pressure cook the dish.

Badanekayi Yennagai

Serve Yennegai Palya hot with Jowar Roti or Plain Rice or Phulka.

Badanekayi Yennagai

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