ennegayi recipe | badanekai yennegai | stuffed brinjal recipe
easy ennegayi recipe | badanekai yennegai | stuffed brinjal recipe
Servings 4 Servings
Ingredients
for masala paste:
- ¼ cup peanuts
- 2 tsp sesame seeds / til
- 2 tsp oil
- 2 tsp chana dal
- 1 tbsp coriander seeds
- 1 tsp cumin / jeera
- ¼ tsp fenugreek seeds
- 10 dried red chilli
- few curry leaves
- ½ cup dry coconut / kopra sliced
- small ball sized tamarind
- 1 tbsp jaggery / gud
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup water
other ingredients:
- 10 small brinjal / eggplant
- 3 tbsp oil
- 1 tsp mustard
- few curry leaves
- ½ cup water
Instructions
- firstly, cut the brinjals in x-shape without taking off the stalk.
- now stuff in prepared masala paste to all the brinjals and keep aside.
- in a large kadai heat, 3 tbsp oil and splutter 1 tsp mustard and few curry leaves.
- add in stuffed brinjal and saute on medium flame.
- saute until the brinjals change colour.
- now add in prepared masala paste, ½ cup water and mix well.
- mix well adjusting the consistency.
- further, cover and simmer for 20 minutes or pressure cook for 2 whistles
- oil separates, once the ennegayi is cooked completely.
- finally, enjoy ennegayi recipe with joloda rotti or chapati.