Yennegai Palya is prepared using Coconut, Onion and Spices stuffed into Brinjals/Eggplant/Aubergine and cooked in oil. This tasty dish is very popular in North Karnataka and served as a side dish along with Jower roti.
Time Required: 40 Minutes
Serves: 4
Ingredients:
6 Brinjals/Eggplant
4tbsp Oil
2 Onions, Chopped finely
1tsp Mustard Seeds
Few Curry Leaves
Salt to taste
For the Masala:
1 Cup Coconut
1tbsp Groundnuts roasted and skinned
½ tbsp Sesame Seeds roasted
1” piece Ginger
Coriander leaves
3 – 4 Garlic pods
2 Tomatoes
1 Onion
½ tsp Turmeric Powder
½ Cup Masalpudi/Masala Powder
1 tsp Chili powder
1tbsp Gurellu/Uchellu/Niger Seeds
Method:
Grind the ingredients for the masalas. Slit Brinjal into four with the stem intact. Stuff the masala into the Brinjals and keep aside.
Heat Oil and add Mustard Seeds and when they splutter, add Curry leaves, and Onion. Stir fry for two minutes.
Add the stuffed Brinjals.
Add the remaining masala.
Add 2 cups of water and close the vessel. Cook until Brinjals are soft. You can also pressure cook the dish.
Serve Yennegai Palya hot with Jowar Roti or Plain Rice or Phulka.
