ennegayi | stuffed brinjal | bharli vangi | bharwa baingan recipe

22

ennegayi recipe | stuffed brinjal | bharli vangi | bharwa baingan | badanekayi ennegayi with detailed photo and video recipe. badanekayi is a north karnataka dish served along jowar roti.
ennegayi1ennegayi recipe
| stuffed brinjal | bharli vangi | bharwa baingan | badanekayi ennegayi with step by step photo and video recipe. this is the most popular and a signature dish of north karnataka, india. purple eggplants are stuffed and deep-fried to get the rich taste. however it consumes more oil, so today i am sharing ennegayi recipe to be cooked with less oil.

i love ennegai but not oil. so today i will show you how to cook ennegayi | stuffed brinjal | bharli vangi | bharwa baingan | badanekayi ennegayi in cooker or over a nonstick pan with less amount of oil. and do not worry we are not compromising in taste. ennegai goes well with jolada rotti or akki rotti and is favourite combo in north karnataka.

ennegayi

however, ennegayi | stuffed brinjal | bharli vangi | bharwa baingan | badanekayi ennegayi goes well with plain steamed rice or with chapathis and pooris as well.

finally, if you are a authentic curry lover then do check recipes on blog like molake kaalu palyaaloo bhajisuvarnagadde palyasabbasige soppu palyabatani gasiif you are looking recipes from eggplant / gulla then do try eggplant sambargulla ale bajjimattu gulla bajjibadanekai palya.

ennegayi | stuffed brinjal | bharli vangi | bharwa baingan video recipe:

recipe card for ennegayi | stuffed brinjal | bharli vangi | bharwa baingan:

4.8 from 5 reviews
ennegayi recipe /enngai recipe/yengai recipe/yenngai recipe
 
easy ennegayi or stuffed brinjal recipe
Author:
Recipe type: side dish
Cuisine: north karnataka
Serves: 4 servings
Ingredients
  • 8 purple brinjals, small
  • 1 onion, sliced
  • few curry leaves
  • ¼ tsp turmeric
  • 1 tsp mustard
  • ½ cup tamarind juice
  • ½ tsp jaggery (optional)
  • 4 tbsp oil / as required
  • salt to taste
Ingredients for masala stuffing:
  • 2 tbsp roasted peanut / groundnut
  • ½ cup dry coconut / kopra (or fresh coconut / desiccated coconut)
  • 2 tsp sesame seeds / til
  • 2 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp coriander seeds
  • ¼ tsp fenugreek seeds / methi
  • 1 tsp cumin seeds / jeera
  • 6 -12 red chillies - adjust to your spice level
  • few curry leaves
  • 1 tsp oil
Instructions ( 1 cup =255 ml)
  1. cut the brinjals in x-shape without taking off the stalk.
  2. immediately, place in water
  3. keep rest of the ingredients ready like sliced onion and curry leaves
to prepare stuffing:
  1. first dry roast the sesame seeds till they change colour and smells good.
  2. also fry with a tsp of oil - chana dal, urad dal, methi, curry leaves, coriander seeds, jeera and red chilli.
  3. dry roast the coconut till they turn slightly golden brown.
  4. transfer to the blender along with peanuts and turmeric powder.
  5. grind it to a fine powder.
stuffing and cooking:
  1. stuff the prepared masalas into the brinjal.
  2. in a cooker, take oil. allow mustard seeds and curry leaves to splutter. also fry the sliced onions
  3. now carefully place the stuffed brinjals.
  4. now add salt and tamarind juice.
  5. add the remaining masala and some water and close the cooker lid and cook for a whistle on medium flame.
  6. serve hot stuffed brinjal with chapathi / jowar bhakri / rice rotti / steamed rice.


ennegayi | stuffed brinjal | bharli vangi | bharwa baingan step by step photo recipe :

  1. cut the brinjals in x-shape without taking off the stalk.
    ennegai
  2. immediately, place in water so that brinjals doesn’t change colour and also get rid of bitterness from it.
  3. keep rest of the ingredients ready like sliced onion and curry leaves
    ennegai

to prepare stuffing:

  • first dry roast the sesame seeds till they change colour and smells good.
    ennegai
  • also fry with a tsp of oil – chana dal, urad dal, methi, curry leaves, coriander seeds, jeera and red chilli.
    ennegai
  • dry roast the coconut till they turn slightly golden brown. if you have dry coconut it is a best for this recipe.
    ennegai
  • cool the masalas, and later transfer to the blender along with peanuts and turmeric powder.
    ennegai
  • grind it to a fine powder / make paste adding water. peanuts-sesame-coconut mixture is ready.
    ennegai

stuffing and cooking:

  1. stuff the prepared masalas into the brinjal.
    ennegai
  2. in a cooker, take oil. allow mustard seeds and curry leaves to splutter. also fry the sliced onions till turn transparent.
    ennegai
  3. now carefully place the stuffed brinjals. keep the flame on medium and saute for a minute.
    ennegai
  4. in addition, add some salt and tamarind juice.
    ennegai
  5. furthermore, add the remaining masala with 2 tbsp of water and close the cooker lid and cook for a whistle on medium flame.ennegai
  6. once the pressure releases, open the lid and check if your brinjal is cooked.
    ennegai
  7. finally, serve hot stuffed brinjal with chapathi / jowar bhakri / rice rotti / steamed rice.
    ennegayi


notes:

  • firstly, you can also roughly chop brinjal into big pieces and prepare ennegai.
  • in addition, you can just stuff rasam powder / sambar powder
  • also, using dry coconut / kopra makes your ennegai more tasty.
  • furthermore, you can also add a small piece of jaggery if you prefer.
  • finally, the same masala can be used with capsicum or okra.

Get the latest recipes right in your inbox!!

SHARE
Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

22 COMMENTS

  1. ennegai recipe in the video u have not showed cooking in the cooker but in the brief description u have mentioned to leave it for 1 whistle , which is the best way suggest

  2. Hello Hebbar kitchen nice that I found you out, lovely dishes and methods thanks a lot
    I am an expert in making dosa now hehe … I am gonna try this one out love you guys, keep it up . I am following you.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: