How you all? Hope you all enjoyed our EnneGai special on Friday.. In three companies, EnneGai was over within half an hour we started serving.. anyways, it is good to know that you are enjoying our special varieties.
Here we are giving the recipe of Ennegai. But remember, there are more than 50 variations of this recipe!
Ennegai Badanekai Pallya (EggPlant) is every kannadiga's favourite. Its a delicacy, goes very well with Jolada Rotti (Jowar bread). Fried Eggplants with Peanuts and Masala tastes great.
What we need?.....Indian Brinjal/eggplant the round purple ones small ones about 7
Salt
Oil 3 tbsp
Mustard 1/2 tsp
Curry leaves 8-9
for the masala paste:
Onion 1 small
Tomato 1 small
Garlic 2 cloves
Ginger 1/4"
Cloves 3-4
Cinnamon 1/2"
Coriander a handful
Coconut 3 tbsp
Method
- Wash the brinjals in plenty of water, drain well and Pat it dry.
- Grind the ingredients of Masala into a smooth paste.
- Make a horizontal cut starting from the tip continuing till the stalk but keep the segments together.
- Using a spoon, stuff the brinjals with the Masala paste.
- Heat oil in a thick bottomed pan. Toss in the mustard seeds and curry leaves. Once they stop spluttering, place the stuffed brinjals gently.
- Pour remaining Masala paste and about 1/4 cup of water. Cover and cook till the brinjals are tender.
- Serve hot with chapati/roti.
Note:
Choose baby brinjals that are firm to the touch, have a smooth and shiny skin. The stem attached to them should be lively green in colour. The tender purple brinjals are the tastier ones. The ones with black seeds are mature ones and will taste bitter. So make sure that you choose the tender ones and have few extra ones just in case.
Store brinjals in a cool dry place, but avoid placing them near tomatoes and apples as they give off a gas that enhances the ripening process. Use the brinjals within 2 days. Refrigerating them doesn’t necessarily keep them fresh but if necessary, the brinjals may be kept in a plastic bag in the refrigerator for as long as 5 days.
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