Benefits Of Brinjal Ennegayi

• The Glycemic Index for Brinjal is 15, hence they don’t raise the blood sugar level, and Brinjal is suitable for diabetic patients.
• As brinjal is low in calories, it promotes weight loss.
• An excellent source of fiber.
• Rich in folate, brinjal helps to produce RBCs and prevent anemia.
• Brinjal is a good source of antioxidants.

Brinjal Ennegayi Recipe North Karnataka Style Tips and Guide

1. Dry roast groundnut, dry red chili, coriander seeds, dry coconut, and sesame seeds and make a fine powder.
2. To this powder, add garlic, ginger, tomato, onion, coriander leaves, a little water, turmeric, red chili powder, and salt, and make a paste by grinding.
3. Slit the brinjal into 4 pieces, Soak them in salted water, then drain.
4. Stuff the paste inside all the brinjals and Keep some masala aside.
5. Heating oil and adding cinnamon, cloves, cardamom, shahi jeera, bay leaf, and curry leaves.
6. Place the stuffed brinjal in the pan and cook, then add green chili and sauté.
8. Add the leftover masala, a little water, garam masala powder, and tamarind juice, and adjust the salt.
9. Separate the oil from the dish.
10. Garnish with fresh coriander leaves

Preparation Of Brinjal Ennegayi Recipe

1. Dry roasting the masala:

Dry roasting the masala

Dry roast groundnut, dry red chili, coriander seeds, dry coconut, and sesame seeds until they are fragrant. Transfer it to the mixer once cooled and make fine powder.

2. Preparation of Masala:

Preparation of Masala (Image Source: Sudha’s Kitchen/Youtube)

Slit the brinjal into 4 pieces from the base to the stalk, it should look like a pocket. Rinse with water, and soak in salted water for 20 minutes. Drain the water, and stuff the paste inside all the brinjals very well. Keep aside the remaining masala.

Read Recipe: Mangalorean Sajjige Bajil Recipe

Brinjal Ennegayi Recipe North Karnataka Style | Badanekayi Ennegayi

Brinjal Ennegayi Recipe is a popular stuffed eggplant or aubergine recipe from the Andra cuisine which is quite similar in preparation to the North Karnataka.

Type: Main Dish

Cuisine: South Indian

Keywords: Brinjal Ennegayi Recipe North Karnataka Style, Badanekayi Ennegayi

Recipe Yield: 4

Calories: 170

Preparation Time: PT10M

Cooking Time: PT20M

Total Time: PT30M

Recipe Ingredients:

• ¼ kg small Brinjal
• 3-4 dry red chilli
• 1 Onion
• 1 Tomato
• 2 Green Chili
• 3 tbsp oil
• Garam masala
• Coriander leaves, finely chopped
• Curry leaves
• 1 tbsp groundnut
• 1 tbsp sesame seeds
• 2 tsp coriander seeds
• 3 tbsp dry coconut
• 2-inch ginger
• 8 cloves garlic
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• Water
• 1 tbsp Tamarind juice
• 3 cloves
• 2 cardamoms
• 1 tsp shahi jeera (caraway seeds)
• 1 bay leaf

Recipe Instructions:

Roasting the Masala:

Roasting the Masala for Brinjal Ennegayi

Dry roast groundnut, dry red chili, coriander seeds, dry coconut, and sesame seeds until they are fragrant. Transfer it to the mixer once cooled and make fine powder.

Preparation of Masala:

Preparation of Masala for Brinjal Ennegayi Recipe

Now to this fine powder, add garlic, ginger, tomato, onion, coriander leaves, a little water, turmeric, red chili powder, and salt, and grind to a coarse paste. Make a smooth thick paste for easy stuffing.

Clean and Stuff Brinjal:

Prepping the Brinjal

Slit the brinjal into 4 pieces from the base to the stalk, it should look like a pocket. Rinse with water, and soak in salted water for 20 minutes. Drain the water, and stuff the paste inside all the brinjals very well. Keep aside the remaining masala.

Making the Recipe:

Adding Ingredientes For Brinjal Ennegayi Recipe

Heat oil in a pan, add cinnamon, cloves, 2 cardamom, shahi jeera, bay leaf, and curry leaves. Place stuffed brinjal, and cook for 2-3 minutes covering the lid. After uncovering the lid, add 2 green chili and saute for a few minutes.Flip the brinjal, and cook for 5 minutes covering the lid on medium flame. Add the leftover masala, a little water, garam masala powder, and tamarind juice.Mix well and adjust salt if required. Cook for 7-8 minutes on medium flame or cook until the oil separates. Garnish with coriander leaves.