Authentic South Indian Yennegayi Gasi Recipe: A Brinjal Curry Delight

Ingredients

7-8 small Eggplants
1 Onion, finely chopped
1 Tomato, finely chopped
2 tablespoons of Oil
1/2 teaspoon of Mustard seeds
1/2 teaspoon of Cumin seeds
A pinch of Asafoetida
1/4 teaspoon of Turmeric powder
Salt to taste
2 Green chilies, slit
1 tablespoon of Tamarind pulp
2 tablespoons of grated Coconut
2 teaspoons of Sambar powder
2 tablespoons of Coriander leaves, finely chopped

Steps and instructions

Wash and slit the eggplants into four, keeping the stem intact.
Heat oil in a pan, add mustard seeds, cumin seeds and asafoetida. Once the mustard seeds splutter, add the chopped onions and sauté until they turn translucent.
Add the slit green chilies, turmeric powder and salt. Mix well.
Add the slit eggplants to the pan, cover and cook on low flame until the eggplants are half cooked.
Add the chopped tomatoes to the pan, mix well and cook until the tomatoes are soft.
Meanwhile, prepare the masala by grinding together grated coconut and sambar powder with a little water to make a fine paste.
Add the coconut paste and tamarind pulp to the pan, mix well. Add a little water if necessary and cook on a low flame for 10-15 minutes or until the eggplants are fully cooked and the gasi is thick.
Finally, garnish the Yennegayi Gasi with finely chopped coriander leaves before serving.

Tools for making

Pan - A wide and deep cooking pan to sauté the ingredients and cook the Yennegayi Gasi.
Grinder - A kitchen appliance used to grind the coconut and sambar powder into a fine paste for the masala.
Knife - A sharp knife to chop the onions, tomatoes, and coriander leaves.
Cutting board - A sturdy surface to safely chop the vegetables.
Spatula - A utensil used for stirring and mixing the ingredients while cooking.
Measuring spoons - Utensils used to accurately measure the quantities of spices and tamarind pulp.
Serving bowl - A bowl to serve the Yennegayi Gasi.

Recipe variations

Use different types of eggplants, such as Japanese eggplants or Thai eggplants, for a variation in flavor and texture.
Add vegetables like bell peppers, carrots, or green peas to make it more colorful and nutritious.
For a spicier version, increase the quantity of green chilies or add red chili powder.
Replace tamarind pulp with lemon juice or raw mango for a tangy twist.
Add a tablespoon of roasted peanuts or cashews for a crunchy element.
To make it vegan, use vegetable oil instead of ghee and skip the asafoetida (hing).
Add a teaspoon of jaggery or brown sugar for a hint of sweetness.
For a richer flavor, substitute the sambar powder with freshly ground spices like coriander powder, cumin powder, and red chili powder.
Include some cooked lentils like toor dal or moong dal to make it more filling.
Garnish with grated coconut or roasted sesame seeds for added texture and flavor.

Recipe overview

Yennegayi Gasi is a traditional and mouth-watering South Indian delicacy from the Karnataka region. This flavorful dish features small eggplants cooked in a rich and tangy coconut-based gravy, accompanied by a medley of aromatic spices. The recipe involves sautéing eggplants with onions, green chilies, and tomatoes before simmering them in a freshly ground masala and tamarind pulp. The result is a delectable and hearty dish that can be served with roti or rice. This recipe guide will walk you through the process step by step, ensuring you end up with a Yennegayi Gasi that's packed with authentic flavors. Enjoy the journey of making this traditional South Indian recipe right in your kitchen.

Common questions

Can I use larger eggplants instead of small ones? No, it is recommended to use small eggplants for this recipe as they cook faster and have a better taste and texture.
Is it necessary to use tamarind pulp? Yes, tamarind pulp adds a tangy flavor to the dish. If you don't have tamarind pulp, you can substitute it with lemon juice.
Can I adjust the spice level? Yes, you can adjust the spice level by adding or reducing the number of green chilies or by adjusting the amount of sambar powder according to your preference.
Can I skip the coconut in the masala? The grated coconut adds richness and flavor to the dish, but if you don't have it or prefer not to use it, you can skip it. However, the taste might be slightly different.
Can I use store-bought sambar powder? Yes, you can use store-bought sambar powder instead of making your own. Adjust the quantity according to the spice level mentioned on the pack or as per your taste.
How do I know if the eggplants are fully cooked? You can easily check the doneness of the eggplants by inserting a fork or a knife into them. If they are soft and tender, they are fully cooked.

Serving dishes and utensils

Pan - A wide and deep pan to cook the Yennegayi Gasi.
Grinder - A grinder or blender to make the coconut and sambar powder paste.
Knife - A sharp knife to chop the onion, tomato, and coriander leaves.
Spatula - A spatula or wooden spoon to stir and mix the ingredients while cooking.
Measuring spoons - Measuring spoons to accurately measure the quantities of spices and tamarind pulp.
Chopping board - A cutting board or chopping board to chop the vegetables.
Cover or lid - A cover or lid to cover the pan while cooking the eggplants and tomatoes.
Serving bowl - A serving bowl to present the Yennegayi Gasi.

Origin stories

Yennegayi Gasi is a traditional dish from the South Indian state of Karnataka, known for its rich and diverse culinary heritage. The recipe is passed down through generations and is especially popular in the Udupi and Mangalore regions. The term "Yennegayi" in Kannada literally translates to "stuffed brinjal", but in the context of this recipe, it refers to small eggplants cooked in a tangy and spicy coconut-based sauce. This dish is typically served with rice and embodies the unique blend of sweet, sour, and spicy flavors that are characteristic of South Indian cuisine. Despite its regional roots, Yennegayi Gasi has found its way to dining tables all over the world, where it's enjoyed for its hearty and comfort-food qualities.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.