Yennegai

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Recipe

Ingredients

6	small eggplants (brinjals)
3 tablespoons	peanuts
2 tablespoons	sesame seeds
2 tablespoons	grated coconut
1 tablespoon	coriander seeds
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	tamarind paste
2 tablespoons	jaggery
2 tablespoons	oil
1	onion, finely chopped
—	salt to taste
1 cup	water

Instructions

1. 1 Wash the eggplants and make two perpendicular slits on each, keeping them intact at the stem.
2. 2 Dry roast the peanuts, sesame seeds, coriander seeds, and cumin seeds until aromatic. Let them cool.
3. 3 Grind the roasted ingredients with coconut, turmeric powder, red chili powder, tamarind paste, jaggery, and salt to a smooth paste using a little water.
4. 4 Stuff the eggplants with the prepared paste and keep the remaining paste aside.
5. 5 Heat oil in a pan and add mustard seeds. Allow them to splutter.
6. 6 Add the chopped onion and sauté until golden brown.
7. 7 Place the stuffed eggplants in the pan and gently sauté for a few minutes.
8. 8 Add the remaining paste and water to the pan, cover, and cook on low heat until the eggplants are tender and the oil separates.
9. 9 Stir occasionally and adjust the salt if needed.
10. 10 Serve hot with rice or roti.