Yennai Yengai | Badanekayi Yengai

This dish has various versions.  Popular known as North Karnataka dish and it is famous combo for Jolada Rotti .

Prep Time : 10 Mins

Cook Time : 15 Mins 

Ingredients

• Brinjal / Eggplant / Badanekayi  - small size 6-8
• Curry leaves - few
• Oil - 4 tbsp

Ingredients for Masala paste 

• Sesame seeds / Biliyellu -   1/2 tsp
• Corinader seeds / Kothambribeja - 1 tsp
• Red chillies / Kempu Mensinakayi - 4-5 (Byadagi) 
• Roasted peanuts / Kadalekayi beja - 1 tbsp
• Coconut / Thenginakyi - 1/4 cup 
• Garlic pod - 1
• Tamarind juice - 1/2 tsp or tamarind juice - 2 tsp
• Jaggery - 1/2 tsp grated or small piece 
• Onion - 2 tbsp chopped

Method for paste

1. In a pan roast the sesame seeds transfer into plate
2. Then roast red chillies 
3. Roast coriander seeds 
4. Roast peanuts or use store bought salted roasted peanuts 
5. Roast separately each ingredients
6. In grinder or mixer add all roasted ingredients , add coconut, onion, garlic, jaggery, tamarind and add little water and make a smooth paste

Method for Yennai Yengai 

1. Wash and 4 slits on the eggplant/brinjal lengthwise
2. Stuff the masala into eggplant/brinjal. Keep the remaing masala for later use
3. Keep the stuffed masala inthe pressure cooker wait for 1 whistle and turn off the gas and wait for cool down. 
4. Take a large pan add oil and add mustard seeds allow them to splutter , add asafoetida, curry leaves 
5. Then add stuffed eggplant slowly stir fry then add reaming masala and add little water bring to boil for few mins then add salt saute well 
6. Serve hot with jolada rotti

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