Yengai – Stuffed Eggplant

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.
  • Tips:

    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.