YENNEGAI-(Stufed Brinjal in spicy curry)

HI FRIENDS, You might have heard about stuffed vegetable recipes, like stuffed Lady’s finger, stuffed Capsicum, stuffed Chilies, etc., Similarly, YENNEGAI OR STUFFED BRINJAL is one among them.

Brinjal is of different varieties: They are white, Green, and Purple and also have different shapes, such as round, long, and big oval-shaped

SO THE ONE WHICH IS SMALL AND TENDER IS SELECTED, ESPECIALLY THE PURPLE VARIETY

FOR THIS RECIPE. IN NORTH INDIA THE SPICES USED AND FILLED ARE ENTIRELY DIFFERENT THAN THE SOUTH INDIAN SPICES.

Today you will see how the NORTH Karnataka style of Stuffed Brinjal or yennegai is made.

The combination of this dish is Jowar Rotti.

Before that let us see the health benefits of the vegetable BRINJAL.

1) It is good for diabetes as it has a low Glycemic Index.

2) It has high fiber so good to avoid constipation.

3) it has low calories so helps in weight loss.

4) It has Iron in it which is required for red blood cells.

5) It has low sodium

6) It has anti-oxidants, which prevent the formation of free radicals and thus protect cell membranes from damage.

7) Improves bone health, and heart health and prevents cancer.

8) Increases brain function.

Let us see the ingredients needed FOR THE SPICY CURRY OR YENNEGAI

Table of Contents

Brinjal-10-12 small size
Onion-2 chopped
Tomato-cut in cubes
Fresh Coriander leaves- a handful
Ginger-1 inch piece (chopped)
Garlic cloves-4-5 crushed.
Curry leaves-10-12
Peanuts-2 tablespoon
Dry coconut -grated 1/2 cup
Sesame seeds (white)-1 tablespoon
Niger (hucchellu)-1 tablespoon
Jaggery-1 tablespoon
Tamarind juice-1.5 tablespoon
Turmeric powder-3/4 teaspoon
Roasted cumin powder-1 teaspoon
Red chilly powder-1 teaspoon
Salt-1 teaspoon
Coriander powder-1.5 teaspoon
Oil-3 tablespoon
Mustard seeds-3/4 teaspoon
Cumin seeds-1 teaspoon
Fenugreek seeds-1/2 teaspoon.

PREPARING SPECIAL MASALA POWDER FOR YENNEGAI

Take a frying pan and heat it on a low flame.
When hot and dry roast the peanuts till it cracks and starts leaving the skin. Remove on a plate.

In the same pan on low heat roast sesame seeds and Niger seeds together.
Remove on a plate and put off the flame.

Put grated coconut in the hot pan.

Cool all of them and now it is ready to make powder.
To this powder add Red chilly powder and salt and mix them.

PREPARING BRINJALS TO STUFF AND STUFFING FOR YENNEGAI

Take small size fresh and tender BRINJALS.
Wash and wipe to dry them.
Take a sharp knife and sides slit making a cross from two sides, as shown.

KEEP THE END INTACT SO THAT WHATEVER YOU STUFF, REMAINS INSIDE THE BRINJAL

Now take the brinjal one by one and stuff the powder inside applying little pressure so that the brinjal holds the powder in it.

COOKING METHOD OF YENNEGAI

Take a fry pan .heat on a low flame.
Take about 3 tablespoons of oil in it.
Now keep carefully all the stuffed Brinjals in it.

Cover and cook for about 1 minute, and slowly try to flip the Brinjal.

Repeat this procedure 4-5 times or till you see the brinjal changes its color and is soft.

PREPARING THE GRAVY FOR YENNEGAI

Take a frying pan, and heat it on low flame.
Add 1 tablespoon of oil and heat,
Put chopped Ginger and Garlic pods to that.

Now add cut onions and saute for 2 mts.

Add cut tomato and saute till tomatoes are soft.

Now add Turmeric powder, coriander powder, Cumin powder, and Garam masala.
Combine all of them, put off the flame, and cool it completely.

NOW GRIND THEM TO A PASTE

COOKING THE GRAVY FOR MAKING YENNEGAI

Take a frying pan, and heat it at low flame.
Add 2 tablespoons of oil to it.
When the oil gets heated, add Mustard seeds, Cumin seeds, and Fenugreek seeds to it.