Do you know that Brinjal is a native vegetable of India. :):) and Yennegai cooked using Brinjal is a perfect combination for jawar roti/ chapathi. It is a very famous North Karnataka dish. You can use any variety of brinjal to cook yennegai. I have used here small and round green variety of eggplants. These are much quicker to cook and tastier too.
Ingredients:
Brinjal (small) - 10
Groundnuts - 1 large bowl
Dry desiccated coconut - 3/4 bowl
Sambar Masala - 4 tsp
Salt to taste
Coriander leaves for Garnishing
Oil - 2 to 3 tsp
Mustard seeds - 2 tsp
Channa dal - 1 tsp
Black gram - 1 tsp
Turmeric - 1 tsp
Roast the groundnuts and add coconut. Also add Sambar Masala to this mix and grind.
Take the brinjals and make slits on them to form four divisions. Fill the groundnut mix powder in between the brinjals and keep aside. Also keep the left over powdered mixture. It is added for the gravy.
Take a large pan and heat oil in it. Temper it using Mustard Seeds, Channa dal and blackgram dal.Also add turmeric.
Add the stuffed Brinjals and fry for a min till they become soft. Cover the pan and cook on a low flame till the Brinjals are done. Now add the rest of the powder masala along with half glass of water and cook for another 5 mins till you get a fine gravy.
Serve it with Chapathi or Jawar Roti.
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