easy ennegayi recipe | badanekai yennegai | stuffed brinjal recipe

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

  1. firstly, cut the brinjals in x-shape without taking off the stalk.
  2. now stuff in prepared masala paste to all the brinjals and keep aside.
  3. in a large kadai heat, 3 tbsp oil and splutter 1 tsp mustard and few curry leaves.
  4. add in stuffed brinjal and saute on medium flame.
  5. saute until the brinjals change colour.
  6. now add in prepared masala paste, ½ cup water and mix well.
  7. mix well adjusting the consistency.
  8. further, cover and simmer for 20 minutes or pressure cook for 2 whistles
  9. oil separates, once the ennegayi is cooked completely.
  10. 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.