Ennegai is prepared from brinjal. It is a famous North Karnataka dish. Brinjal/egg plant stuffed with spices is very tasty and goes well with Chapathi, Jowar Roti, dosa and even with hot rice.
Ennegai can prepared in two types. Stuffed Ennegai and Gravy type Ennagai.
Today let us learn easy method of preparing Gravy type Ennegai.
Mustard seeds ¼ tsp
Methi ¼ tsp
Urad Dhal 1 ½ tsp
Grated Coconut 4 tsp
Onion 1 big
Tomato 2-3 medium size
Tamarind Pulp 2 tsp
Jaggery 1 small lemon size
Ginger paste ½ tsp
Chilli Powder 1 tsp
Coriander Powder 1 tsp
Oil ¼ cup
Turmeric ½ tsp
Water as required
Salt to taste
Dry roast mustard seeds, methi and urad dal till it is golden brown.
Wash brinjal and cut slit into four parts. Check on four sides also for any worms while cutting. Do not cut the brinjal fully.
In a pan take oil on medium flame and add ¼ tsp turmeric.
Add cut brinjal in the oil. Do not cover the lid as water vapour may fall into it.
Often keep rolling brinjal to enable cook all the sides. Cook for 10-15 mins or till brinjal is done. You can see the change in the colour of brinjal.
Now remove brinjal into plate.
In the same pan add ¼ tsp turmeric, onion and fry till golden brown.
Now add cut tomatoes and cook well.
Add ginger paste, chilli powder, coriander powder and mix well.
Add tamarind pulp, salt to taste, mix well and cook for some time.
Grind the roasted mustard seeds, methi, urad dal, coconut into fine paste.
Add this mixture to the gravy and mix well.
You can see oil oozes from the sides.
Cook for 3-4 mins.
Add jaggery and mix.
You can check the consistency, if the gravy is too thick add little water and cook.
Now add brinjal into it and close the lid and cook in low flame for about 3-4 mins.
Ennegai is ready to serve.
Ennegai can be had with jowar roti, chapathi, dosa and hot rice.
If you want your gravy to be little watery add water as per your required consistency. Adding water reduces the taste. I do not prefer adding water. If you want spicy you can add more chilli powder.