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ennegayi recipe | badanekayi ennegayi recipe | stuffed brinjal curry recipe

ennegayi recipe with step by step photos. ennegayi is a delicious stuffed brinjal curry. small tender brinjals are stuffed with a spice paste and then simmered. it is also known as badanekayi ennegayi in kannada language.

there are many variations of making stuffed brinjal all over india. in maharashtra, karnataka and andhra, some ingredients used for making stuffed brinjal are similar – specifically desiccated coconut, sesame seeds and peanuts. in maharashtra stuffed brinjal is called bharli vangi and in andhra known as gutti vankaya.

brinjal is a favorite veggie in the household. thus i have shared many brinjal recipes on the website like baingan bharta, vangi bhath, baingan chokha, bharwan aloo baingan and vangi bharit. this karnataka style stuffed brinjal does take some time to prepare, but is delicious. the recipe again was shared by the same reader who shared with me the recipe of poritha kuzhambu.

in the recipe i have added tamarind and jaggery. but both tamarind and jaggery can be given a skip. we like some tang in brinjal based gravies, so i have added tamarind. jaggery is used to balance the tang and also gives a nice taste. lemon juice can also be used instead of tamarind. this badanekayi ennegayi recipe is also a no onion no garlic recipe. 

ennegayi has a thick gravy and pairs very well with jowar rotis or bajra rotis. you can even have this spiced stuffed brinjal curry with chapatis.

if you are looking for more veggie recipes then do check bharwan tinda, bharwan bhindi, aloo gobi, methi matar malai and stuffed capsicum recipe.

badanekayi ennegayi recipe below:

5 from 2 votes
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badanekayi ennegayi recipe
prep time
30 mins
cook time
20 mins
total time
50 mins
 

ennegayi is a delicious stuffed brinjal curry. small tender brinjals are stuffed with a spice paste and then simmered. 

course: main
cuisine: karnataka, south indian
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
for stuffing masala:
  • 2 teaspoons oil
  • ½ tablespoon chana dal (bengal gram)
  • 1 tablespoon peanuts
  • ½ tablespoon coriander seeds (sabut dhania)
  • 2 cloves (lavang)
  • 1 cinnamon (dalchini)
  • 1 marathi moggu , optional
  • 5 to 6 curry leaves (kadi patta)
  • 2 to 3 dry red chilies , byadagi or kashmiri chilies
  • 5 tablespoons dedicated coconut or fresh coconut
  • ½ teaspoon sesame seeds
  • salt as required
for soaking brinjals:
  • 250 grams brinjal or 10 to 12 small brinjals (baingan or eggplant)
  • enough water for soaking brinjals
  • ¼ teaspoon salt
for tamarind pulp:
  • 1 teaspoon tamarind
  • ¼ cup hot water
other ingredients:
  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing)
  • ⅔ to ¾ cup water - for gravy like consistency you can add 1 cup water
  • ½ teaspoon jaggery or add as required
  • some chopped coriander leaves, for garnish
how to make recipe
making stuffing masala:
  1. in a small frying pan or kadai, heat 2 teaspoons oil. 

  2. keep the flame to a low and then add ½ tablespoon chana dal and 1 tablespoon peanuts.

  3. fry on a low flame stirring often.

  4. fry till the chana dal gets golden. the peanuts will also get fried. roasted chana dal can be used instead of raw chana dal. add roasted chana dal when you add desiccated coconut.

  5. then add ½ tablespoon coriander seeds, 2 cloves, 1 inch cinnamon and 1 marathi moggu (optional).

  6. mix well and fry for some seconds till the spices smell aromatic.

  7. then add 2 to 3 dry red chilies (byadagi or kashmiri chilies) and 5 to 6 curry leaves. mix well.

  8. next add 5 tablespoon desiccated coconut or fresh coconut and ½ teaspoon sesame seeds. you can also use niger seeds.

  9. mix very well and roast on a low flame stirring often till the coconut becomes golden. remove the pan from the stove top and let the mixture cool. stir often.

  10. once the stuffing masala cools down, then add in a grinder jar.

  11. grind to a fine powder. a slightly coarse powder can be made. 

  12. take the masala paste in a bowl or plate.

  13. add salt as per taste and mix well.

  14. add ⅔ to ¾ cup water in the grinder jar. swirl and shake so that the spice paste at the bottom and sides of the jar gets mixed with the water. keep this aside. for a gravy like consistency, you can add 1 cup water.

making tamarind pulp:
  1. soak 1 teaspoon tamarind in ¼ cup hot water for 20 to 25 minutes.

  2. later squeeze tamarind pulp from the soaked tamarind. keep aside.

chopping, soaking and stuffing brinjals:
  1. rinse 250 grams small brinjals or 10 to 12 small brinjals well in water.

  2. take each brinjal and slit it in four sides without cutting it entirely. you can trim the stalks if you want. pull the cut sides outwards and check for worms if any.

  3. add the brinjals in enough water in which ¼ teaspoon salt in added. this is done so that the brinjals do not get discoloured.

  4. before stuffing brinjals, in a colander, drain all the water from them. now take each brinjal and stuff it with the masala paste with a spoon. stuff all brinjals this way. keep aside.

making brinjal ennegayi:
  1. in a heavy kadai heat 2 tablespoons oil. while tempering use a thick bottomed pan and sauté on a low flame, so that masala does not get burnt.

  2. add ½ teaspoon mustard seeds and let them crackle.

  3. then add ¼ teaspoon turmeric powder and 1 pinch of asafoetida. give a stir.

  4. add the masala stuffed brinjals. mix well.

  5. then add the tamarind pulp.

  6. add the masala mixed water from the grinder jar (from step 14 above). 

  7. stir and mix gently.

  8. cover the kadai or pan with a lid.

  9. on a low flame simmer till the brinjals are tender and cooked.

  10. do check a couple of times when the brinjals are cooking. if the brinjal ennegayi gravy looks dry, then you can add some more water.

  11. simmer till the brinjals are cooked and are tender. pass a knife through a few brinjals and it should slid easily. oil will also float on the gravy once brinjals are cooked.

  12. once the brinjals are done, then add ½ teaspoon jaggery or add as per taste. 

  13. mix well but gently and switch off the flame.

  14. while serving ennegayi you can garnish with coriander leaves. serve brinjal ennegayi with jowar rotis, bajra rotis or chapatis.


how to make badanekayi ennegayi recipe:

a) making stuffing masala:

1. in a small frying pan or kadai, heat 2 teaspoons oil. keep the flame to a low and then add ½ tablespoon chana dal.

2. then add 1 tablespoon peanuts.

3. fry on a low flame stirring often.

4. fry till the chana dal gets golden. the peanuts will also get fried. roasted chana dal can be used instead of raw chana dal. add roasted chana dal when you add desiccated coconut.

5. then add ½ tbsp coriander seeds, 2 cloves, 1 inch cinnamon and 1 marathi moggu (optional). mix well and fry for some seconds till the spices smell aromatic.

6. then add 2 to 3 dry red chilies (byadagi or kashmiri chilies) and 5 to 6 curry leaves. mix well.

7. next add 5 tbsp desiccated coconut or fresh coconut and ½ teaspoon sesame seeds. you can also use niger seeds.

8. mix very well and roast on a low flame stirring often till the coconut becomes golden. remove the pan from the stove top and let the mixture cool. stir often.

9. once the stuffing masala cools down, then add in a grinder jar.

10. grind to a fine powder. a slightly coarse powder can be made. i ground a bit too much and hence oil was released from the peanuts and sesame seeds.

11. take the masala paste in a bowl or plate. add salt as per taste and mix well.

12. add ⅔ to ¾ cup water in the grinder jar. swirl and shake so that the spice paste at the bottom and sides of the jar gets mixed with the water. keep this aside. for a gravy like consistency, you can add 1 cup water.

making tamarind pulp:
13. soak 1 teaspoon tamarind in ¼ cup hot water for 20 to 25 minutes.

14. later squeeze tamarind pulp from the soaked tamarind. keep aside.

c) chopping, soaking and stuffing brinjals:

15. rinse 250 grams small brinjals or 10 to 12 small brinjals well in water. take each brinjal and slit it in four sides without cutting it entirely. you can trim the stalks if you want. pull the cut sides outwards and check for worms if any.

16. add the brinjals in enough water in which ¼ teaspoon salt in added. this is done so that the brinjals do not get discoloured.

17. before stuffing brinjals, add them in a colander and drain all the water. now take each brinjal and with a spoon or your hands, stuff the masala. stuff all brinjals this way. keep aside.

making brinjal ennegayi:

18. in a heavy kadai heat 2 tablespoons oil. while tempering use a thick bottomed kadai or pan and sauté on a low flame, so that masala does not get burnt. add ½ teaspoon mustard seeds.

19. and let them crackle.

20. then add ¼ teaspoon turmeric powder and 1 pinch of asafoetida. give a stir.

21. add the masala stuffed brinjals. mix well.

22. then add the tamarind pulp.

23. add the masala mixed water from the grinder jar (from step 12 above).

24. stir and mix gently.

25. cover the kadai or pan with a lid. on a low flame simmer till the brinjals are tender and cooked.

26. do check a couple of times when the brinjals are cooking. give a stir. if the brinjal ennegayi gravy looks dry, then you can add some more water.

27. simmer till the brinjals are cooked are tender. slid a knife through a few brinjals and it should slid easily. oil will also float on the ennegayi gravy once brinjals are cooked

28. once the brinjals are cooked, then add ½ teaspoon jaggery or add as required.

29. mix well but gently and switch off the flame.

30. while serving badanekayi ennegayi you can garnish with coriander leaves. serve brinjal ennegayi with jowar rotis, bajra rotis or chapatis.




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This post was last modified on August 13, 2017, 8:14 pm

    Categories Indian CurriesIndian Vegetable RecipesKarnataka RecipesNo Onion No GarlicSouth Indian RecipesVegan Recipes