Yennegai

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Recipe

Ingredients

	6	Eggplant , small
	3 tablespoons	Peanut
	2 tablespoons	Sesame Seed
	2 tablespoons	Coconut , grated
	1 tablespoon	Coriander Seed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Mustard Seed
	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.