Ennegayi Palya

Ingredients

• - 400g stuffed small brinjal
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare small brinjals: Wash 10-12 small round ennegayi (brinjals). Make a cross-cut from the base keeping the stem intact.
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. Stuff brinjals: Fill each brinjal's cross-cut generously with the peanut-coconut stuffing. Press firmly.
4. Heat oil generously: Heat 4 tbsp oil in a wide pan.
5. Place stuffed brinjals: Arrange brinjals in the pan. Fry on medium heat 5-6 minutes turning gently until lightly golden.
6. Cover and cook: Add 3 tbsp water around the brinjals. Cover and cook on low heat 12-15 minutes until very soft.
7. Uncover and caramelise: Cook uncovered on medium heat 4-5 minutes until the stuffing forms a caramelised coating.
8. Add tempering: Heat 1 tbsp oil. Add mustard seeds and curry leaves. Pour over brinjals.
9. Toss gently: Coat each brinjal with the final tempering.
10. Serve: Adjust salt. Ennegayi palya is Karnataka's celebrated stuffed brinjal dish. Serve with rice, roti or jolada roti.