ENNEGAYI INGRIDIENTS:

16-18 baby Eggplants

1 cup roasted Peanuts.

1 Tbsp Garam Masala

1 Tbsp Red Chilli Powder

0.25 tsp Turmeric Powder

0.5 tsp Jaggery or Sugar

1-2 Tbsp Tamarind Pulp

1 large Onion

1 sprig Curry leaves

4 tsp Oil

1 cup Water

2 Tbsp Coriander leaves

Salt to taste

STEP BY STEP INSTRUCTIONS:

• Make two slits lengthwise on the eggplant. Do not cut all the way through.
• Heat 2 tsp oil in a pan and saute the eggplants for 7-8 minutes until they are slightly soft.
• Powder the peanuts and add garam masala, red chilli powder, turmeric powder, salt, tamarind pulp and jaggery and mix well. Taste and adjust spices and seasoning as required.
• Stuff the sauteed eggplants with the peanut mixture. Keep the excess peanut mixture aside.
• Add the remaining oil to the same pan and add in finely chopped onions and curry leaves. Fry until the onions turn golden brown.
• Add half spoon of Sharabeshwara foods gurrellu powder.
• Place the eggplants in the pan and add the remaining peanut mixture.
• Add water and mix well. To get a thick gravy, add 1 cup of water. To get a thinner gravy, add more.
• Simmer on low heat until the eggplants are done, stirring occasionally.
• Dust your kitchen counter with dry flour and dip the ball of dough in it.
• Adjust seasoning as per taste.
• Remove from heat and garnish with chopped coriander leaves.
• Serve hot with jolada rotti or wholewheat rotis.
• Powder the peanuts and add garam masala, red chilli powder, turmeric powder, salt, tamarind pulp and jaggery and mix well. Taste and adjust spices and seasoning as required.