Are you a lover of brinjal? Then this recipe is for u!!
This dish will leave you licking your fingers.
This is very commonly done in South India, for rice, akki rotti, chapathi and it tastes good with any of it.
My kids do not like brinjal at all, but somehow make exception to this :P
So without further details.. let us launch into the preparation.
I make this stuffed brinjal with many variations, but let us first see the traditional method.
Ingredients
-----------
Small purple brinjals - 6 to 8
Onion - 1 big
Groundnut
Tamarind
Oil
Chilli powder/Sambhar powder/Rasam powder
Coconut
White Seasame seeds - White Ellu
Method
--------
Dry roast ground nuts and remove the skin of the ground nuts.
Dry fry ellu a little.
Grind grated coconut, ground nuts and ellu in mixie into a powder.
To this powder, add salt, sugar, chilli powder, tamarind pulp and chopped raw onions and mix well.
Wash the brinjals and make 4 slits in the brinjal keeping the stem part intact.
Now stuff part of the above mixture into the slit brinjals.
Next, in a thick bottom kadai, add oil.
This recipe needs a little more oil - as the name suggests - it is enne badnekai - literally meaning brinjals in oil :)
Once oil is hot, season with mustard , curry leaves and hing.
Add the remaining part of the ground mixture, mix well for 2 mins and add the stuffed brinjals.
Let the brinjal fry for sometime.
Meanwhile boil some water in a container.
Once brinjals are cooked about 70%, add the boiling water into the kadai.
This makes a nice gravy with stuffed brinjal.
Method 2
----------
This method is for a quick turn around.
But it requires you to have vangi bath/ bisi bele bath mix ready with you.
The taste of this recipe differs from the above method.
You can slice up the brinjals and put in water to remove the bitterness.
Grind grated coconut, tamarind pulp, vangi bath powder, fried gram, salt and sugar with water into a smooth paste.
Now in a pressure cooker, add some oil and season with mustard, hing and curry leaves.
Add the sliced brinjals and fry for a min.
Add the ground paste and mix everything well.
Close the cooker lid and let it for 1 whistle.
And ennegai is ready.
The same can be done with capsicum.
My kids dont like brinjals, and so I used to make the same recipe with capsicum instead of brinjals.
This dish will leave you licking your fingers.
This is very commonly done in South India, for rice, akki rotti, chapathi and it tastes good with any of it.
My kids do not like brinjal at all, but somehow make exception to this :P
So without further details.. let us launch into the preparation.
I make this stuffed brinjal with many variations, but let us first see the traditional method.
Ingredients
-----------
Small purple brinjals - 6 to 8
Onion - 1 big
Groundnut
Tamarind
Oil
Chilli powder/Sambhar powder/Rasam powder
Coconut
White Seasame seeds - White Ellu
Method
--------
Dry roast ground nuts and remove the skin of the ground nuts.
Dry fry ellu a little.
Grind grated coconut, ground nuts and ellu in mixie into a powder.
To this powder, add salt, sugar, chilli powder, tamarind pulp and chopped raw onions and mix well.
Wash the brinjals and make 4 slits in the brinjal keeping the stem part intact.
Now stuff part of the above mixture into the slit brinjals.
Next, in a thick bottom kadai, add oil.
This recipe needs a little more oil - as the name suggests - it is enne badnekai - literally meaning brinjals in oil :)
Once oil is hot, season with mustard , curry leaves and hing.
Add the remaining part of the ground mixture, mix well for 2 mins and add the stuffed brinjals.
Let the brinjal fry for sometime.
Meanwhile boil some water in a container.
Once brinjals are cooked about 70%, add the boiling water into the kadai.
This makes a nice gravy with stuffed brinjal.
Method 2
----------
This method is for a quick turn around.
But it requires you to have vangi bath/ bisi bele bath mix ready with you.
The taste of this recipe differs from the above method.
You can slice up the brinjals and put in water to remove the bitterness.
Grind grated coconut, tamarind pulp, vangi bath powder, fried gram, salt and sugar with water into a smooth paste.
Now in a pressure cooker, add some oil and season with mustard, hing and curry leaves.
Add the sliced brinjals and fry for a min.
Add the ground paste and mix everything well.
Close the cooker lid and let it for 1 whistle.
And ennegai is ready.
The same can be done with capsicum.
My kids dont like brinjals, and so I used to make the same recipe with capsicum instead of brinjals.
