Simple, practical, and full of everyday flavour, ennegayi recipe | badanekai yennegai | stuffed brinjal recipe is a vegetarian north karnataka curry made with peanuts, sesame seeds / til, and oil in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: north karnataka
Ingredients
for masala paste:
- ¼ cup peanuts
- 2 tsp sesame seeds / til
- 2 tsp oil
- 2 tsp chana dal
- 1 tbsp coriander seeds
- 1 tsp cumin / jeera
- ¼ tsp fenugreek seeds
- 10 dried red chilli
- few curry leaves
- ½ cup dry coconut / kopra (sliced)
- small ball sized tamarind
- 1 tbsp jaggery / gud
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup water
other ingredients:
- 10 small brinjal / eggplant
- 3 tbsp oil
- 1 tsp mustard
- few curry leaves
- ½ cup water
Method
- firstly, cut the brinjals in x-shape without taking off the stalk.
- now stuff in prepared masala paste to all the brinjals and keep aside.
- in a large kadai heat, 3 tbsp oil and splutter 1 tsp mustard and few curry leaves.
- add in stuffed brinjal and saute on medium flame.
- saute until the brinjals change colour.
- now add in prepared masala paste, ½ cup water and mix well.
- mix well adjusting the consistency.
- further, cover and simmer for 20 minutes or pressure cook for 2 whistles
- oil separates, once the ennegayi is cooked completely.
- finally, enjoy ennegayi recipe with joloda rotti or chapati.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
