Ingredients
6 small variety brinjals
5 tsp oil
1 tsp mustard
Curry leaves
1 finely chopped onion
1 tsp jeera/ cumin seeds
Chopped coriander leaves
1/2 tsp turmeric powder
1 finely chopped tomato
Jaggery to taste(optional)
Salt to taste
To be ground into a paste:
2 tblsp grated coconut
3 tbsp toasted sesame seeds/ white til
1 sprig of curry leaves
2 tblsp chopped coriander leaves
1 tsp cumin seeds/ jeera
2 tsp red chilli powder
First, put the peanuts and sesame seeds in a mixer jar to make a fine powder. Once it is powdered add the remaining ingredients and grind into a paste without water.
Procedure
Wash the brinjals, trim the stem and make a slit in it
Stuff the brinjals with the masala and keep them aside
In a cooker heat oil, add mustard, when it starts crackling, add curry leaves, turmeric powder and chopped onions
Saute onions till transparent, add chopped tomato and fry till it becomes mushy
Now put the stuffed brinjals, remaining masala, salt to taste, jaggery and 1/2 cup water
Cook it for 1 whistle and your yennegayi is ready to serve
Once the steam of the cooker is released, open the lid, mix well and check for the salt
Garnish with the chopped coriander leaves and serve hot with roti.
You can also cook this in a Kadai in place of a cooker.
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