badanekayi ennegayi recipe, stuffed brinjal recipe
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5 from 5 votes

Ennegayi Recipe

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 Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: karnataka, south indian
Diet: vegan
Servings: 4
Calories: 165kcal
Author: Dassana Amit

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

Calories: 165kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Sodium: 152mg | Potassium: 58mg | Fiber: 3g | Sugar: 2g | Vitamin A: 113IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 15mg | Vitamin B6: 1mg | Vitamin C: 25mg | Vitamin E: 4mg | Vitamin K: 1µg | Calcium: 22mg | Vitamin B9 (Folate): 152µg | Iron: 1mg | Magnesium: 17mg | Phosphorus: 32mg | Zinc: 1mg