ennegayi recipe | badanekai yennegai | stuffed brinjal recipe (2024)

ennegayi recipe | badanekai yennegai | stuffed brinjal recipe with detailed photo and video recipe. a unique and popular north karnataka way of cooking a stuffed eggplant recipe. it is known for its thick and spicy coconut based gravy stuffed within the slit purple coloured brinjals. it is prepared for lunch and dinner as a side dish to jowar rotti or jowar bhakri but can also be served to chapati and wheat-based roti’s.

ennegayi recipe | badanekai yennegai | stuffed brinjal recipe with step by step photo and video recipe. there are several eggplant based curries across india which is made for different purpose and occasions. as a matter of fact, each indian state has delicacy with its native eggplant flavour. one such north karnataka and maharashtrian version of stuffed brinjal recipe is ennegayi recipe with coconut curry.

as i previously mentioned, there are many stuffed brinjal recipes across india which is generally prepared as a side dish for indian flat bread. i personally have posted quite a few including the north indian version of baingan masala. but this recipe of ennegayi is very special and native to me. this recipe was always my favourite curry since my childhood. i developed a strong bonding to it during my brief stay in hubli. i personally liked it when served with ghee rice or jeera rice, but it is a lethal combination with jowar roti or bhakri. moreover, the eggplant used for this recipe is different as compared to the huge purple or green coloured brinjal. basically, the ideal eggplant for this recipe is a small tender purple coloured with white patches.

furthermore, some easy and important tips and suggestions while preparing ennegayi recipe or badanekai yennegai. firstly, always select small and tender eggplant with purple and white coloured patches on it. it may not taste great if the brinjal is ripe and huge in size. secondly, do not chop the brinjal into small pieces and slit them as shown in the video/photos. once it is slit, stuff the grounded masala before frying them in the oil. lastly, you have to be very generous while adding cooking oil to the curry. as the name of this recipe is ennegayi where enne means oil. and hence to get the real flavour to add a good quantity of oil while cooking and do not hesitate to make it healthy.

finally, i request you to visit my other related recipes in my curries and sabzi recipes collection with this post of ennegayi recipe. it includes recipes like baingan masala, dry baingan ki sabzi, dahi baingan, baingan fry and baingan bharta recipe. further to these i request you to check my other related and similar recipes collection like,

• top paneer recipes collection
• paratha recipes collection
• roti and naan recipes collection

ennegayi video recipe:

recipe card for badanekai yennegai:

how to make ennegayi recipe with step by step photo:

masala paste preparation recipe:

1. firstly, prepare the masala paste by roasting¼ cup peanuts on low flame.
   
2. once the skin separates, add2 tsp sesame seeds and roast well.
   
3. cool completely and transfer the roasted peanuts to the blender.
   
4. heat2 tsp oil and saute 2 tsp chana dal, 1 tbsp coriander seeds, 1 tspcumin and ¼ tsp fenugreek seeds. roast on low flame.
   
5. now add10 dried red chilli and few curry leaves. roast on low flame, without burning the spices.
   
6. further, add½ cup dry coconut and roast until the coconut turns golden brown.
   
7. transfer the roasted spices to the blender.
   
8. also, addsmall ball sized tamarind, 1 tbsp jaggery, ¼ tsp turmeric, 1 tsp salt.
   
9. blend to a thick paste adding ½ cup water. keep the masala paste aside.
   

ennegayi preparation recipe:

1. firstly,cut the brinjals in x-shape without taking off the stalk.
   
2. soak in water to avoid discolouring.
   
3. now stuff in prepared masala paste to all the brinjals and keep aside.
   
4. in a large kadai heat,3 tbsp oil and splutter 1 tsp mustard and few curry leaves.
   
5. add in stuffed brinjal and saute on medium flame.
   
6. saute until the brinjals change colour.
   
7. now add in prepared masala paste,½ cup water and mix well.
   
8. mix well adjusting the consistency.
   
9. further, cover and simmer for 20 minutes or pressure cook for 2 whistles. stir occasionally, to prevent from burning and for uniform cooking.
   
10. oil separates, once the ennegayiis cooked completely. or poke and check the brinjal to check if they are cooked well.
    
11. finally, enjoy ennegayirecipe with joloda rotti or chapati.
    

notes:

• firstly, adding oil is mandatory, else the flavours will not be rich.
• also, adding onions in the tempering will make curry flavourful.
• additionally, if you are running short of time, you can pressure cook for 2 whistles.
• finally,ennegayirecipe tastes great when served hot and spicy.