ennegayi recipe | badanekayi ennegayi

Jump to Recipe

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

brinjal ennegayi recipe

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 kura.

Brinjal is a favorite veggie in the household. thus I have shared many Brinjal recipes on the website like:

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  stuffed Veggie recipes then do check:

Have you made this recipe and liked it? Please leave a star rating in the recipe card below or share the recipe on facebook, whatsapp, twitter & pinterest. For recipe updates Subscribe to our newsletter and follow us on Facebook, Instagram, Youtube, Pinterest and Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

badanekayi ennegayi recipe, stuffed brinjal recipe

Ennegayi Recipe

5 from 6 votes
Ennegayi is a delicious stuffed brinjal curry from the Karnataka cuisine. Small tender brinjals are stuffed with a spice paste and then simmered. This curry is also called as badanekayi ennegayi. 
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Cuisine Karnataka, South Indian
Course: Main Course

Servings 4
Units

Ingredients

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 desiccated 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 for ennegayi recipe

  • 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

Instructions

making stuffing masala for ennegayi recipe

  • In a small frying pan or kadai, heat 2 teaspoons oil. 
  • Keep the flame to a low and then add ½ tablespoon chana dal and 1 tablespoon peanuts.
  • Fry on a low flame stirring often.
  • 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.
  • Then add ½ tablespoon coriander seeds, 2 cloves, 1 inch cinnamon and 1 marathi moggu (optional).
  • Mix well and fry for some seconds till the spices smell aromatic.
  • Then add 2 to 3 dry red chilies (byadagi or kashmiri chilies) and 5 to 6 curry leaves. Mix well.
  • Next add 5 tablespoon desiccated coconut or fresh coconut and ½ teaspoon sesame seeds. You can also use niger seeds.
  • 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.
  • Once the stuffing masala cools down, then add in a grinder jar.
  • Grind to a fine powder. A slightly coarse powder can be made. 
  • Take the masala paste in a bowl or plate.
  • Add salt as per taste and mix well.
  • 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

  • Soak 1 teaspoon tamarind in ¼ cup hot water for 20 to 25 minutes.
  • Later squeeze tamarind pulp from the soaked tamarind. Keep aside.

chopping, soaking and stuffing brinjals

  • 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.
  • Add the brinjals in enough water in which ¼ teaspoon salt in added. This is done so that the brinjals do not get discoloured.
  • 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 ennegayi recipe

  • 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.
  • Add ½ teaspoon mustard seeds and let them crackle.
  • Then add ¼ teaspoon turmeric powder and 1 pinch of asafoetida. Give a stir.
  • Add the masala stuffed brinjals. Mix well.
  • Then add the tamarind pulp.
  • Add the masala mixed water from the grinder jar (from step 14 above). 
  • Stir and mix gently.
  • Cover the kadai or pan with a lid.
  • On a low flame simmer till the stuffed brinjals are tender and cooked.
  • Do check a couple of times when the stuffed brinjals are cooking. If the brinjal ennegayi gravy looks dry, then you can add some more water.
  • Simmer till the stuffed 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.
  • Once the stuffed brinjals are done, then add ½ teaspoon jaggery or add as per taste. 
  • Mix well but gently and switch off the flame.
  • While serving ennegayi you can garnish with coriander leaves. Serve ennegayi with jowar rotis, bajra rotis or chapatis.

Nutrition Info Approximate values

Calories: 165kcalCarbohydrates: 7gProtein: 2gFat: 15gSaturated Fat: 5gSodium: 152mgPotassium: 58mgFiber: 3gSugar: 2gVitamin A: 113IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 15mgVitamin B6: 1mgVitamin C: 25mgVitamin E: 4mgVitamin K: 1µgCalcium: 22mgVitamin B9 (Folate): 152µgIron: 1mgMagnesium: 17mgPhosphorus: 32mgZinc: 1mg

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

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.

making ennegayi recipe

2. Then add 1 tablespoon peanuts.

making ennegayi recipe

3. Fry on a low flame stirring often.

making ennegayi recipe

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.

making ennegayi recipe

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.

making ennegayi recipe

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

making badanekayi ennegayi recipe

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

making badanekayi ennegayi recipe

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.

making badanekayi ennegayi recipe

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

making badanekayi ennegayi recipe

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.

making badanekayi ennegayi recipe

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

making badanekayi ennegayi recipe

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 badanekayi ennegayi recipe

Making tamarind pulp
13. Soak 1 teaspoon tamarind in ¼ cup hot water for 20 to 25 minutes.

making badanekayi ennegayi recipe

14. Later squeeze tamarind pulp from the soaked tamarind. Keep aside.

making badanekayi ennegayi recipe

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.

making ennegayi recipe

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.

making ennegayi recipe

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 ennegayi recipe

Making ennegayi recipe

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.

making badanekayi ennegayi recipe

19. and let them crackle.

making badanekayi ennegayi recipe

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

making ennegayi recipe

21. Add the masala stuffed brinjals. Mix well.

making ennegayi recipe

22. Then add the tamarind pulp.

making badanekayi ennegayi recipe

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

making ennegayi recipe

24. Stir and mix gently.

making badanekayi ennegayi recipe

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

making ennegayi recipe

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

making ennegayi recipe

27. simmer till the stuffed brinjals are cooked and 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

making ennegayi recipe

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

making ennegayi recipe

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

ennegayi recipe

30. While serving badanekayi ennegayi you can garnish with coriander leaves. Serve ennegayi with jowar rotis, bajra rotis or chapatis.

ennegayi recipe, badanekai ennegayi recipe

Share This Recipe:

PinPrintShares149
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

4 Comments

  1. I so love this dish, the picture made my tummy growl. Have seen so many variations of it, so thank you so much for the perfect recipe coz your recipes are always perfect. What if I wish to add onion and garlic, can I add it in the masala or in the tempering? Thank you again5 stars

    1. thank you supriya. of course you can add onion and garlic. fry 2 to 3 garlic cloves with spices. so add garlic when you add red chilies and curry leaves. for onions, after adding mustard seeds, add finely chopped onions. you can add about 1/3rd cup or 1 medium sized onion. saute till translucent and then add hing and turmeric powder. if adding onions, you can skip hing. then follow the recipe.