Traditional South Indian Ennegayi Recipe

Ingredients

8 small round brinjals (eggplant)
1 cup peanuts
3 tablespoons sesame seeds
2 tablespoons desiccated coconut
1 teaspoon cumin seeds
1 teaspoon coriander seeds
5 dried red chillies
1/2 teaspoon turmeric powder
1 teaspoon tamarind paste
1 large onion, finely chopped
2 large tomatoes, finely chopped
1 teaspoon mustard seeds
1 teaspoon urad dal (split black lentils)
10 curry leaves
2 tablespoons oil
Salt to taste
Coriander leaves for garnish

Steps and instructions

Wash the brinjals and slit them into four, keeping the stem intact. Soak them in salt water for around 10 minutes to remove bitterness.
Dry roast peanuts, sesame seeds, desiccated coconut, cumin seeds, coriander seeds, and dried red chillies separately on a low flame until they turn golden brown. Set aside to cool.
Once cooled, blend them in a mixer along with turmeric powder, tamarind paste and a little water into a coarse paste.
Now stuff this masala paste into the slit brinjals and keep the remaining paste aside.
Heat oil in a pan, add mustard seeds, urad dal, and curry leaves. When they start sizzling, add the chopped onions and sauté until they turn golden brown.
Add the stuffed brinjals to the pan and sauté on a low flame for around 5 minutes. Be gentle to prevent the brinjals from breaking.
Now add the chopped tomatoes and the remaining masala paste, mix well. Cook covered on a low flame for another 20 minutes or until the brinjals are cooked properly. Stir occasionally.
Adjust the salt as per taste. Garnish with coriander leaves and serve hot with rice or roti.

Tools for making

Cutting board - Used for chopping and preparing the vegetables
Knife - Essential for cutting and slicing the brinjals, onions, and tomatoes
Mixing bowl - To soak the brinjals in salt water and to mix the stuffing masala
Mixer - For grinding the roasted ingredients into a coarse paste
Pan - Used for sautéing and cooking the stuffed brinjals
Spatula - Helps in stirring and flipping the brinjals while cooking
Measuring spoons - To measure the required amounts of spices and tamarind paste

Recipe variations

Instead of small round brinjals, you can use long purple brinjals or any other variety of eggplant available.
For a nut-free option, you can substitute peanuts with cashews or almonds.
To make it spicier, increase the number of dried red chillies or add some red chilli powder.
If you prefer a milder flavor, reduce the amount of dried red chillies or use mild green chillies instead.
You can add a teaspoon of garam masala or masala powder for an extra flavor punch.
For a vegan version, you can skip the tamarind paste and use lemon juice as a souring agent.
If you like a touch of sweetness, you can add a teaspoon of jaggery or brown sugar to the dish.
To make it more nutritious, you can add vegetables like carrots, peas, or capsicum along with the brinjals.
For a gluten-free option, ensure that the tamarind paste and other spice blends used are gluten-free.
You can experiment with different tempering ingredients like fenugreek seeds, fennel seeds, or asafoetida for varied flavors.

Recipe overview

Ennegayi is a flavorful, spicy, and hearty dish that hails from the southern parts of India. This traditional recipe is made by stuffing small round brinjals (also known as eggplant or aubergine) with a richly spiced paste, and then slowly cooked to perfection. The paste is a delightful blend of peanuts, sesame seeds, desiccated coconut, and various spices. The dish is then garnished with fresh coriander leaves for a vibrant finish. The complexity of flavors and textures in this dish are truly a treat for your taste buds. Pair Ennegayi with freshly cooked rice or roti for a fulfilling meal. The recipe may seem a little elaborate, but the outcome is absolutely worth the effort. Follow the steps carefully, and you'll have a mouthwatering, authentic Indian meal right at home. Whether you're a fan of Indian cuisine or a home chef looking to try something new and exciting, Ennegayi is a recipe you'll surely love.

Common questions

How do I remove bitterness from the brinjals? - Wash the brinjals and soak them in salt water for around 10 minutes.
Can I use store-bought tamarind paste? - Yes, you can use store-bought tamarind paste instead of making it from scratch.
Can I use other types of eggplant? - Yes, you can use other varieties of eggplant, but adjust the cooking time accordingly as the size and texture may differ.
What can I serve Ennegayi with? - Ennegayi can be served with rice or roti (Indian bread).
How spicy is this dish? - The spice level can be adjusted by adding or reducing the number of dried red chillies according to your preference.

Serving dishes and utensils

Cutting board - Used for chopping and preparing ingredients
Knife - Essential for cutting vegetables and other ingredients
Mixing bowl - Used for blending the masala paste
Mixer - Used for grinding the roasted ingredients into a coarse paste
Pan - Used for sautéing and cooking the stuffed brinjals
Spatula - Used for stirring and mixing the ingredients in the pan
Serving dish - Used for presenting the final dish

Origin stories

Ennegayi, a classic staple dish from the Karnataka region of South India, has a story that is as rich as its flavors. Much like the diversity of the Indian subcontinent itself, the origins of this dish are woven into the fabric of its many cultures and customs. This dish specifically hails from North Karnataka, where it is traditionally served as part of a 'Jolada Rotti Oota' - a meal that includes sorghum flatbread, various vegetable sides, and salads. Many say that Ennegayi came into existence for its ability to perfectly balance the simplified sorghum bread with its robust, nutty and tangy flavors. Each ingredient, from the locally sourced small round brinjals to the peanuts and sesame seeds, adds a layer of complexity to the dish, making it a humble yet sophisticated addition to any meal. It is a testament to the rich culinary traditions of Karnataka, where every meal is a celebration of local produce and regional spices.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.