Stuffed Eggplant Rice (creamy Yennegai Baath)
Stuffed Eggplant Rice, also known as Creamy Yennegai Baath, is a traditional dish from Uttara Karnataka Cuisine. This flavorful and aromatic dish is made by stuffing baby eggplants with a spicy coconut and peanut mixture, and then cooking them with rice to create a creamy and satisfying meal.
Ingredients
- 8 baby eggplants
- 1 cup basmati rice
- 1/2 cup grated coconut
- 1/4 cup roasted peanuts
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and slit the baby eggplants, keeping them intact at the stem.
- Grind the grated coconut and roasted peanuts into a coarse paste.
- Stuff the ground mixture into the slit eggplants and set aside.
- Heat oil in a large pan and sauté the chopped onions until golden brown.
- Add the ginger-garlic paste, chopped tomatoes, red chili powder, turmeric powder, and garam masala. Cook until the tomatoes are soft.
- Add the stuffed eggplants and cook for 5 minutes, stirring gently.
- Wash and drain the basmati rice, then add it to the pan with 2 cups of water and salt. Cover and cook until the rice is tender.
- Garnish with fresh cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pan Knife Cutting board Grinder or food processor
Tools
Stovetop Cooking spoon Cooking pot with lid
Serving suggestions
Serve the Stuffed Eggplant Rice with a side of raita (yogurt dip) and papad (crispy flatbread) for a complete meal.
Tips & tricks
Make sure to choose small and tender baby eggplants for this recipe to ensure they cook evenly and have a creamy texture.
Cost
$10