Ennegayi - South Indian style stuffed Brinjals Gravy

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.