| Recipe:70 ** ಎಣ್ಣೆಗಾಯಿ ಸಾರು (ಬದನೇಕಾಯಿ ಸಾಂಬಾರ್)**Brinjal sambar😋| It's Ammana Aduge ♥️👌|

Yennegai Saaru Recipe
*Ingredients:*
11 small brinjals (1/4 kg)
5 tablespoons oil
1/4 teaspoon mustard seeds
1 sprig curry leaves
1 medium-sized onion (for blending)
1 medium-sized tomato (for blending)
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
5 teaspoons coriander powder
Salt to taste
A handful of fresh coriander leaves (for blending)
A few mint leaves (for blending)
1/2 cup fresh coconut (for blending)
1-inch piece of ginger (for blending)
3 cloves (for blending)
1 cinnamon stick (for blending)
4 dried red chilies (for blending)
3 green chilies (for blending)
1/2 teaspoon roasted split gram (for blending)
1/2 of a whole garlic bulb (for blending)
*Instructions:*
1. *Prepare the Brinjals:*
Wash the brinjals and make vertical slits without cutting them all the way through. Keep them in water to prevent browning.
2. *Make the Masala Paste:*
In a pan, heat 2 tablespoons of oil. Add chopped onion, half of the garlic bulb, cloves, cinnamon, chopped tomato, dried red chilies, green chilies, roasted gram, mint leaves, and coriander leaves. Sauté for 5 minutes.
Once the mixture cools, transfer it to a blender. Add fresh coconut, coriander powder, turmeric powder, red chili powder, and blend everything into a smooth paste with a little water.
3. *Cook the Yennegai Saaru:*
In a pressure cooker, heat 3 tablespoons of oil. Add mustard seeds and curry leaves. Once they splutter, add the brinjals coated in the masala paste.
Sauté the brinjals in the oil for 2 minutes with the lid closed.
Pour in the remaining masala paste and add water as needed to achieve your desired consistency.
Add salt to taste.
Close the cooker and let it whistle once. Immediately cool the cooker under running water to prevent overcooking the brinjals.
Open the cooker and simmer the saaru for 5 minutes.
Your Yennegai Saaru is ready to serve! Enjoy it with hot rice or rotis or ragi ball.
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