🇮🇳 Indian Vegetarian

Ennegai Brinjal

Name: Ennegai Brinjal
Prep time: 16 min
Cook time: 50 min
Total time: 66 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1/2 cup, roasted Peanuts; 2 medium (300 g), cubed Eggplant; 1 tsp Red Chili Powder; 1 tsp Sesame Seeds; 3/4 cup, grated Jaggery

🇮🇳 Indian

Karnataka baby eggplants stuffed with peanut-sesame masala, glossy and rich. Slow-built masala, soft centres and a gravy that clings to the spoon. Best with buttered rotis and a cold kachumber salad.

Prep 16 min Cook 50 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Peanuts1/2 cup, roasted
Eggplant2 medium (300 g), cubed
Red Chili Powder1 tsp
Sesame Seeds1 tsp
Jaggery3/4 cup, grated

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Add ginger garlic paste with a splash of water and scrape up the browned bits.
3
Cook the tomato down into the spices, wetting with water a spoon at a time, to a thick red masala.
4
Turn the eggplant through the masala with the peanuts, add warm water and bring to a gentle simmer.
5
Kill the heat and let it sit; finish with cilantro and a squeeze of lemon at the table.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Watch how it's made

Video: ennegayi recipe | stuffed brinjal recipe | ಎಣ್ಣೆ ಬದನೆಕಾಯಿ ಮಸಾಲ | badanekai yennegai · on YouTube