Cumin(Jeera) powder, Cooking Oil, fresh curry leaves, Dhania powder, Dry grated coconut, roasted, Sesame seeds, roasted ground peanuts, Asofoteda, Turmeric, Masale khara, Gural pudi, 4-6 Eggplants (small), Onions, Garlic, Jaggery, Tamarind paste, Cumin seeds, mustard seeds, cilantro.
For yengai, mix the following – jeera, dhania, dry coconut(grated), ground roasted peanuts, roasted sesame seeds, asofoteda, turmeric, some masale khara (chilly powder will do) or ground green chillies, gural powder (the black seeds powder).
Stuff the eggplants with the above mixture and keep aside.
Cut onions lengthwise and into three parts width wise (longer pieces).
In a vessel, add oil, fresh curry leaves, mustard seeds, Cumin seeds (after mustard seeds crackle), hing and garlic pieces – cut or crushed in a paste.
When the garlic pieces turn golden brown, put the onions.
When the onions are transparent, put the remaining masala from above.
Add some tamarind water, jaggery and salt to taste.
Put the eggplants in there and cook on low heat.
Garnish with cilantro.
Key is to pour quite a lot of oil.
You can also bake the above in an oven instead of cooking on low heat.
Typically Served With:
Chapatis, Rotti, Sajji Rotti, Katak Rotti, Holige, Bellad Byaali, Kadabu, Rice.
Filed under: Festivals, Fresh Vegetables, Meals (Oota), Vegetable Entrees (Palle) | Tagged: brinjal, eggplant, stuffed, yengai |