Ennegayi is a famous Karnataka style eggplant curry.
Serves 4 to 6
Category - Breakfast / Lunch / Dinner
Small round purple brinjals - 5 to 6 (wash throughly and make slits horizontally)
Oil - 3tbsp
Curry leaves - A few
Dry roast separately -
Whole dry red chillies - 8 to 10 Adjust to taste
Poppy seeds - 1tsp
Peanuts - 2tsp
Ground to smooth paste -
Onion - 1
Garlic - 2 pods
Ginger - 1 inch
Tomato - 1
Coconut - 2tbsp
Tamarind paste - 1 to 2 tsp
Jaggery to taste
Salt to taste
Garam masala powder - 1tsp
Also Add the dry roasted red chillies, peanuts & poppy seeds.
Apply the ground mixture to the slit brinjals generously. Leave aside for 5 mins.
In a pressure cooker pan add the oil and wait for a min. Add the curry leaves and let them splutter for a min. Next add the stuffed brinjals and the remaining paste also add 1 cup water and close the lid and cook for 2 whistles.
Open the lid and serve hot with Chapathi, maize roti or plain white rice.