Brinjal Yennegayi recipe

To make Brinjal Yennegayi  (also known as Ennegayi or Stuffed Eggplant Curry), here's a traditional South Indian recipe:

Ingredients: 

6-8 small brinjals (eggplants)

1/2 cup roasted peanuts (coarsely powdered)

1/2 cup grated coconut

2 tablespoons sesame seeds

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon poppy seeds

1 small onion (finely chopped)

2-3 cloves of garlic (minced)

1-inch piece of ginger (minced)

2-3 green chilies (adjust to your spice preference)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 tablespoon tamarind pulp

Salt to taste

3 tablespoons oil

Fresh coriander leaves for garnish

Instructions:

Wash the brinjals and make a cross-shaped incision at the base, keeping the stem intact. This will help the masala penetrate while cooking.

Dry roast sesame seeds, coriander seeds, cumin seeds, and poppy seeds until lightly toasted. Let them cool.

Grind the roasted seeds along with grated coconut, roasted peanuts, minced garlic, ginger, green chilies, and a little water to make a smooth paste. Set aside. 

Stuff each brinjal with this prepared paste and keep the remaining paste aside.

In a pan, heat oil and add finely chopped onions. Sauté until they turn translucent.

Add the stuffed brinjals to the pan and cook for a few minutes on medium heat, turning them gently so that they are cooked evenly.

Add turmeric powder, red chili powder, garam masala, and salt. Mix well.

Pour in the remaining paste and tamarind pulp. Add a little water if required to create a thick gravy.

Cover the pan and let the brinjals cook on low heat until they become tender and the flavors blend well.

Garnish with fresh coriander leaves before serving.

Brinjal Yennegayi goes well with steamed rice or Indian bread like roti or chapati. Enjoy this flavorful South Indian dish