Stuffed Eggplant/Yennegai

North Karnataka cuisine is known for its distinct flavours. From Jolada (Jowar) Rotti to Peanut chutney, Thalipeeth to Junka, recipes from the north of Karnataka is packed with flavour as well as nutrients.

One such popular dish is Yennegai/ Tumbu-gai/ stuffed eggplant / Bharwa baingan! You can find various versions of this recipe online. The north Karnataka version has a pronounced peanut flavour that adds a very unique flavour to the dish

I have been making this recipe for almost a decade now and trust me, it’s simply lip-smacking!

Read along for the detailed recipe!

RECIPE:

Preparation Time: 20 to 30 minutes

Cooking Time: 20 to 30 minutes

Serves: 3 people

Ingredients:

  • Eggplants – 10 small ones
  • Oil – 3 tbsp
  • Salt – as per taste

For tempering:

  • Mustard Seeds – 1 Tsp
  • Urad Dal – 1 Tsp
  • Asafoetida – 1/4 tsp
  • Curry leaves – few

For the masala:

  • Peanuts – roasted and coarse ground – 1 cup
  • Green Chillies – 2 to 3
  • Dry red chillies – 1 to 2
  • Onions – sautééd
  • Garlic – 1 to 2 cloves
  • Ginger – 1/2 inch
  • Red Chilli powder – 1 Tsp
  • Turmeric Powder – a pinch
  • Sesame Seeds – 1 tsp
  • Tamarind Paste – 2 tbsp
  • Salt – 1/2 tsp
Masala Ingredients

Method:

In a shallow pan, fry the onions and garlic till translucent. Keep aside and allow it to cool down.

Fried onions and garlic

Meanwhile, add rest of the ingredients mentioned under the ‘For the Masala’ section, along with onions and garlic, in a blender. Grind into a smooth paste. Add 1/4 to 1/2 cup of water if needed.

Ground paste for the stuffing

The above ground paste is the stuffing for the eggplant.

Slit the eggplant as shown in the below pictures and stuff the ground paste.

Turn on your instant pot in sauté mode, heat 2 tbsp of oil.

Sauté Mode ON
Oil

Add the tempering ingredients – Mustard seeds, Urad Dal, Asafoetida and Curry leaves.

Tempering

Next, add the ground paste and mix well. Add a small cup of water and sauté the masala.

Now, check for the spice powders, tamarind paste and the salt. Add anything that is needed.

Sauté for few minutes, before adding the stuffed eggplants.

Mix well

Mix well. Turn off sauté mode, close lid and make sure the vent in the sealing position.

Select the ‘Pressure Cook’ mode and cook for 5 minutes and do a Natural Pressure release.

Pressure cook for 5 mins NPR

Once done, garnish with coriander leaves and serve hot with rotis/ Phulkas.

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4 thoughts on “Stuffed Eggplant/Yennegai

  1. Every part of India has a stuffed eggplant recipe and each one a little (or a lot) different from the other. I am a baingan freak and so this recipe goes on my to-try list.

    Like

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