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YENNEGAYI


YENNEGAYI

Yennegayi is a burnt brinjal recipe stuffed with masala. It is best suited with akki rotti. This is a typical North Karnataka recipe. I hope you will love it.



yennegayi

Ingredients:

1. Brinjal – 1/2 Kg

2. Onion – 1+1

3. Tomato – 1

4. Ginger – 1 Inch

5. Garlic – 6-7

6. Urad daal – 1 Table spoon

7. Peanut – 3 Table spoon

8. Sesame seeds – 1 Tea spoon

9. Cinnamon – 1 Inch

10. Grated Coconut – 1 Cup

11. Coriander Powder – 1 Table spoon

12. Dry Chilly – 10-12

13. Jaggery – 1 teaspoon

14. Oil – 1/2 Cup

15. Curry leaves – 2 stems

Procedure for making yennegayi:

1. In a pan, add sesame seeds, urad daal, peanut, 1 onion, tomato, ginger, garlic, cinnamon, dry chilly, jaggery and fry with 1 table spoon of oil.

2. Fry until it gives out a nice roasted aroma.

3. Add grated coconut, coriander powder and fry for 2-3 minutes.

4. Allow it to cool down and grind the mixture adding 1/2 glass of water.

5. Slit the brinjal into pieces and fill the above prepared mixture.

6. In an another pan, take the remaining oil and add onion and curry leaves.

7. Saute it until the onion turns golden brown.

8. Add the stuffed brinjal to the pan and also the remaining masala mixture to the pan.

9. Allow it to cook in a low flame until the brinjal becomes soft.

10. Close the lid while allowing it to cook.

11. When oil leaves out in the top, it’s ready to serve.

Serves : 5

Tastes better with rotti and chapathi.

SECRET TIPS:

Add more oil to make it more tastier. 

Do give it a try and let me know how it goes in the comment section.

If you like my recipes kindly share it with your friends and family. And also follow our instagram page rasadouthana for quick and easy recipe updates.

Have a nice Cooking time.

YOU MIGHT ALSO LIKE : PUMPKIN CURRY




Cheers!!

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