ENNEGAI-BADANE ENNEGAI-STUFFED BRINJAL

Badanekai Ennegai

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.

Ingredients :

Brinjal                                                            10-12

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

Method :

Dry roast mustard seeds, methi and urad dal till it is golden brown.

IMG_20140727_193525 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Wash brinjal and cut slit into four parts. Check on four sides also for any worms while cutting. Do not cut the brinjal fully.

IMG_20140727_192750 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>In a pan take oil on medium flame and add ¼ tsp turmeric.

IMG_20140727_192710 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Add cut brinjal in the oil. Do not cover the lid as water vapour may fall into it.

IMG_20140727_192914 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>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.

IMG_20140727_193543 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>IMG_20140727_194959 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Now remove brinjal into plate.

IMG_20140727_195113 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

In the same pan add ¼ tsp turmeric, onion and fry till golden brown.

IMG_20140727_195144 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Now add cut tomatoes and cook well.

IMG_20140727_195358 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Add ginger paste, chilli powder, coriander powder and mix well.

IMG_20140727_195735 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

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.

IMG_20140727_195546 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Add this mixture to the gravy and mix well.

IMG_20140727_195936 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

You can see oil oozes from the sides.

IMG_20140727_200649 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

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.

IMG_20140727_200711 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Ennegai is ready to serve.

IMG_20140727_201132 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Ennegai can be had with jowar roti, chapathi, dosa and hot rice.

IMG_20140727_201418 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

IMG_20140727_201442 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

Tips :

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.

 

Shyla Nagesh

http://brahmin.kitchen

View more posts from this author

Explore

Others also visited