Ennegai

Ennegai is a very famous north Karnataka dish made of brinjals/eggplantsand other special ingredients. It is mostly served with Jolada rotti/Corn flour rotti or Chapatis. 

You need:

1. Brinjals/Eggplants - 1/2 kg
2. Tomato - 1
3. Onions - 2
4. Groundnut powder - 2 tbsp
5. Red chilly powder - 2 tsp
6. Ginger-garlic paste - 2 tsp
7. Mustard seeds - 1 tsp
8. Jeera/Cumin seeds - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Curry leaves
11. Uchellu/Niger seeds powder - 2 tsp (optional)
12. Oil
13. Salt

All you need to do is:

1. Slit the brinjals from the bottom without cutting or discarding the stem. Keep it aside. 
2. Grind tomato and onions. Keep it aside.
3. In a pan put 3 tbsp of oil, mustard seeds, jeera, turmeric powder, curry leaves, ginger-garlic paste, tomato-onion mixture, red chilly powder, groundnut powder, brinjals, salt and little water. Boil until the brinjals are cooked well. 
4. Add uchellu or niger seeds powder at the end before turning the stove off. Serve.

Tips:

1. You can add Uchellu/Niger seeds powder only if it is available in the market.
2. Try not to add a lot of water as this dish needs to be thick.