Yennegayi / Badanekayi yennegayi is a very popular dish from the North Karnataka region of India. Yenne means oil and kayi means a vegetable – hence the name Yennegayi. As brinjal is a very commonly grown and found vegetable in that region, this dish is made with brinjal/baby eggplants.
Ingredients
4 baby brinjals
5 tsp oil
1 tsp mustard
1 sprig of curry leaves
1 finely chopped onion
Salt to taste
Chopped coriander leaves
For the stuffing:
1/2 cup finely grated fresh coconut
2 tblsp crushed roasted peanuts
3 tblsp finely chopped onion
2 tblsp finely chopped coriander leaves
1tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander pdr / daniya powder
1/2 tsp cumin pdr / jeera powder
1 tsp sambar or rasam powder
1/4 tsp tamarind paste
Salt to taste
Jaggery to taste
2 tsp oil
Mix all the above ingredients in a bowl and keep aside
Procedure
Wash the brinjals, trim the stem and make four slits (+)
Stuff the brinjals with the prepared masala
In cooker put oil, add mustard, once it starts crackling add curry leaves, chopped onions and saute for 2-3 mins
Add the stuffed brinjals, remaining masala, and 1/2 cup water. Close the lid of the cooker and cook for one whistle
Once the steam is released, open the lid and garnish with chopped coriander leaves and mix well
Serve hot with roti.
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