Ennegayi Palya

Method

1. 1

   Prepare small brinjals: Wash 10-12 small round ennegayi (brinjals). Make a cross-cut from the base keeping the stem intact.

2. 2

   Make stuffing: Grind half cup fresh grated coconut, 3 tbsp roasted peanuts, 1 tbsp sesame seeds, 3 dried red chillies, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp tamarind paste and salt to a thick coarse paste.

3. 3

   Stuff brinjals: Fill each brinjal's cross-cut generously with the peanut-coconut stuffing. Press firmly.

4. 4

   Heat oil generously: Heat 4 tbsp oil in a wide pan.

5. 5

   Place stuffed brinjals: Arrange brinjals in the pan. Fry on medium heat 5-6 minutes turning gently until lightly golden.

6. 6

   Cover and cook: Add 3 tbsp water around the brinjals. Cover and cook on low heat 12-15 minutes until very soft.

7. 7

   Uncover and caramelise: Cook uncovered on medium heat 4-5 minutes until the stuffing forms a caramelised coating.

8. 8

   Add tempering: Heat 1 tbsp oil. Add mustard seeds and curry leaves. Pour over brinjals.

9. 9

   Toss gently: Coat each brinjal with the final tempering.

10. 10

    Serve: Adjust salt. Ennegayi palya is Karnataka's celebrated stuffed brinjal dish. Serve with rice, roti or jolada roti.