Ennegayi is one of the most popular dishes of Karnataka. As soon as we take the name of "jolada rotti" i.e, jowar roti, the other dish which quickly gets flashed is "ennegayi" or "stuffed brinjal". Round or oval purple brinjals are stuffed with stuffing prepared with some aromatic spices and used in preparing the gravy.
Ingredients:
- Medium to small round or oval purple brinjals - 6 to 8
- Onion - 1, finely chopped
- Tamarind - medium marble sized, soak in hot water for few minutes and squeeze the juice out of it.
- Jaggery, powdered - 2 to 3 tsp
- Curry leaves - 10 to 12
- Cilantro or coriander leaves - for garnishing
- Oil - 2 to 3 tbs
- Water - around 1/2 cup
- Salt - to taste
For Masala Stuffing:
- Coriander seeds - 2 tsp
- Cumin seeds - 1 tsp
- Cinnamon stick - 1'' Piece
- Black sesame seeds - 1 tsp, in the unavailability can be substituted with white sesame seeds.
- Peanuts - 2 tbs
- Dry red chillies - 8 to 10, adjust to the spiciness required
- Channa dal / Bengal gram dal - 1 tsp
- Urad dal - 1/4 tsp
- Fenugreek seeds - 10
- Cloves - 2
- Roasted dalia / Roasted split chickpea - 2 tsp
- Turmeric powder - 1/2 tsp
- Oil - 1 tsp
Method:
- Put 1 tsp oil in a pan, add cinnamon, clove, channa dal, urad dal, peanut, coriander seeds, cumin seeds, black sesame seeds, fenugreek seeds, dry red chillies, turmeric powder, dalia and fry nicely. Allow it to cool.
- Make a paste out of this fried mixture by adding salt and little water. Don't make it too runny as we have to fill this paste inside the brinjal.
- Give two diagonal cuts on the brinjal preserving the stem so that it forms a "+" shape.
- Slightly separate the cut pieces being careful not to damage the stem, and stuff the masala paste inside and press from outside gently, so that the paste is held firmly inside.
- In a pan add 2 to 3 tbs of oil. When it gets hot add mustard seeds, cumin seeds, curry leaves and asafoetida.
- To this add chopped onion and once it is done drop in the stuffed brinjals one by one. cover the lid and cook for 1 1/2 minutes.
- Then gently flip the side of the brinjals, cover and cook for 1 1/2 minutes.
- Now add the remaininng amount of masala, tamarind juice, jaggery powder, 1/2 cup of water and cook for 15-20 minutes with lid on. Make sure to flip the side of the brinjal intermittently. As the oil starts to accumilate at the side indicating the completion of cooking, turn off the heat and let it sit for 10 minutes with lid on.
- Garnish with cilantro and serve with jowar roti, chapati or rice.
mast
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