Karnataka cuisine is famous for so many variates. Every district has its own special dish to add to it. Jowar roti or jolada rotti is one north karnataka specialty. Yennegayi or stuffed brinjal curry is usually served with hot jowar rotis. This combination tastes heavenly. I recently thought of preparing stuffed brinjals to go with chapathis and here is the recipe.
Baby brinjals- 6-8
- Peanuts-4 tbs
- Channa Dal- 1 tbs
- Urd dal- 1 tbs
- Sesame seeds- 1 tbs
- Grated coconut- 4 spoons
- Tamarind paste- 1 tbs
- Turmeric powder- 1/2 tbs
- Jaggery- 1 tbs
- Red chilly- 6-8 (according to your taste)
- Coriander – 1 tbs
- Cumin seeds- 1 tbs
- Asafoetida- generous pinch
- Coriander leaves- 2-3 spoons, finely chopped
- Roast sesame seeds along with peanut and keep it aside. Also roast red chillies, urd dal, chana dal coriander seeds and cumin seeds (you can also use coriander and cumin powder instead).
- Grind these roasted items along with coconut, coriander leaves, turmeric, asafoetida, jaggery, salt and tamarind paste by adding very little water to make it thick paste.
- Now wash and clean the brinjal, slowly slit them partially from all four sides from the top.
- Fill the ground masala into brinjal and keep the remaining masala aside.
- Now take a deep pan and add 4-5 spoons of oil and shallow fry the filled brinjals until they turn soft. Make sure that they are not burnt or broken, so keep changing the sides while frying.
- Now add the remaining masala to it (add little water if you feel that the gravy is too thick).
- Close the lid and let it cook for 3-5 minutes and stuffed brinjal is ready to be served with roti, chapathi or rice.