Stuffedegg plant l Brinjal curry

Yennegai is a popular dish of North Karnataka. This dish has multiple versions from region to region. This is a quick and easy method of making stuffed eggplant/brinjal curry, which is a perfect dish to enjoy with jowar rotis (jolada rotti), which is a typical north Karnataka style preparation. A quick and easy recipe prepared with roasted peanuts, and roasted niger seeds, which gives a aromatic nutty flavor to the curry. Just try and enjoy as a side dish for jowar roti, akki rotti or with chapatis.

Eggplant/tender purple brinjal – 250 gm
Dry roasted peanuts – 3/4 cup
Dry roasted niger seeds (hucchellu) – 2 to 3 tbs
Tamarind – 1 marble size ball
Jaggery – 1 marble size ball (grated/powdered)
Chilly powder – 1 tbs (adjust to your taste)
Turmeric powder – 1/4 tsp
Onion – 1 small finely chopped
Salt to taste
Oil – 1/4 cup

View the full recipe at Usha Upchar →