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Ennegayi Recipe | Badanekayi Ennegayi » Dassana’s Veg Recipes


Ennegayi recipe with step-by-step pictures. Ennegayi is a scrumptious stuffed brinjal variant from the Karnataka delicacies. Small tender brinjals are full of a spice paste after which simmered. Sure, it takes some efforts to fill the brinjals however the finish result’s price all that point. It’s also often called badanekayi ennegayi within the Kannada language.

brinjal ennegayi recipe

There are a lot of variations of creating stuffed brinjals throughout India. In Maharashtra, Karnataka and Andhra, some elements used for making this preparation are comparable – particularly desiccated coconut, sesame seeds and peanuts. In Maharashtra this eggplant dish variant known as Bharli vangi and in Andhra this variant is called Gutti vankaya kura.

Brinjal is a favourite veggie within the family. Thus I’ve shared many Brinjal recipes on the web site like:

This Karnataka model brinjal gravy does take a while to arrange, however is scrumptious. The recipe once more was shared by the identical reader who shared with me the recipe of Poritha kuzhambu.

Within the recipe I’ve added tamarind and jaggery. However each tamarind and jaggery could be given a skip. We like some tang in brinjal primarily based gravies, so I’ve added tamarind. Jaggery is used to stability the tang and likewise offers a pleasant style. Lemon juice can be used as an alternative of tamarind.

This badanekayi ennegayi recipe can also be a no onion no garlic recipe. 

Ennegayi has a thick gravy and pairs very nicely with jowar rotis or bajra rotis. You possibly can even have this spiced curry with chapatis or paratha.

Find out how to make badanekayi ennegayi recipe

A) making stuffing masala

1. In a small frying pan or kadai, warmth 2 teaspoons oil. Hold the flame to a low after which add ½ tablespoon chana dal.

making ennegayi recipe

2. Then add 1 tablespoon of peanuts.

making ennegayi recipe

3. Fry on a low flame stirring typically.

making ennegayi recipe

4. Fry until the chana dal will get golden. The peanuts may even get fried. Roasted chana dal can be utilized as an alternative of uncooked chana dal. Add roasted chana dal while you add desiccated coconut.

making ennegayi recipe

5. Then add ½ tbsp coriander seeds, 2 cloves, 1 inch cinnamon and 1 marathi moggu (optionally available). Combine nicely and fry for some seconds until the spices scent fragrant.

making ennegayi recipe

6. Then add 2 to three dry purple chilies (byadagi or Kashmiri chilies) and 5 to six curry leaves. Combine nicely.

making badanekayi ennegayi recipe

7. Subsequent add 5 tablespoons of desiccated coconut or contemporary coconut and ½ teaspoon sesame seeds. You can even use niger seeds.

making badanekayi ennegayi recipe

8. Combine very nicely and roast on a low flame stirring typically until the coconut turns into golden. Take away the pan from the range prime and let the combination cool. Stir typically.

making badanekayi ennegayi recipe

9. As soon as the stuffing masala cools down, then add in a grinder jar.

making badanekayi ennegayi recipe

10. Grind to a tremendous powder. A barely coarse powder could be made. I floor a bit an excessive amount of and therefore oil was launched from the peanuts and sesame seeds.

making badanekayi ennegayi recipe

11. Take the masala paste in a bowl or plate. Add salt as per style and blend nicely.

making badanekayi ennegayi recipe

12. Add ⅔ to ¾ cup water within the grinder jar. Swirl and shake in order that the spice paste on the backside and sides of the jar will get blended with the water. Hold this apart. for a gravy like consistency, you possibly can add 1 cup water.

making badanekayi ennegayi recipe

Making tamarind pulp
13. Soak 1 teaspoon tamarind in ¼ cup scorching water for 20 to 25 minutes.

making badanekayi ennegayi recipe

14. Later squeeze tamarind pulp from the soaked tamarind. Hold apart.

making badanekayi ennegayi recipe

C) chopping, soaking and stuffing brinjals

15. Rinse 250 grams small brinjals or 10 to 12 small brinjals nicely in water. Take every brinjal and slit it in 4 sides with out slicing it solely. You possibly can trim the stalks if you would like. Pull the minimize sides outwards and test for worms if any.

making ennegayi recipe

16. Add the brinjals in sufficient water wherein ¼ teaspoon salt in added. That is completed in order that the brinjals don’t get discoloured.

making ennegayi recipe

17. Earlier than stuffing brinjals, add them in a colander and drain all of the water. Now take every brinjal and with a spoon or your arms, stuff the masala. Stuff all brinjals this fashion. Hold apart.

making ennegayi recipe

Making ennegayi

18. In a heavy kadai warmth 2 tablespoons oil. Whereas tempering use a thick bottomed kadai or pan and sauté on a low flame, in order that masala doesn’t get burnt. add ½ teaspoon mustard seeds.

making badanekayi ennegayi recipe

19. and allow them to crackle.

making badanekayi ennegayi recipe

20. Then add ¼ teaspoon turmeric powder and 1 pinch of asafoetida. Give a stir.

making ennegayi recipe

21. Add the masala stuffed brinjals. Combine nicely.

making ennegayi recipe

22. Then add the tamarind pulp.

making badanekayi ennegayi recipe

23. Add the masala blended water from the grinder jar (from step 12 above).

making ennegayi recipe

24. Stir and blend gently.

making badanekayi ennegayi recipe

25. Cowl the kadai or pan with a lid. On a low flame simmer until the brinjals are tender and cooked.

making ennegayi recipe

26. Do test a few instances when the brinjals are cooking. Give a stir. if the yennegai gravy seems to be dry, then you possibly can add some extra water.

making ennegayi recipe

27. Simmer until the brinjals are cooked and tender. Slid a knife by means of a number of brinjals and it ought to slid simply. Oil may even float on the ennegayi gravy as soon as brinjals are cooked

making ennegayi recipe

28. As soon as the brinjals are cooked, then add ½ teaspoon jaggery or add as required.

making ennegayi recipe

29. Combine nicely however gently and change off the flame.

ennegayi recipe

30. Whereas serving badanekayi ennegayi you possibly can garnish with coriander leaves. Serve ennegayi with Jowar Roti or Bajra Roti or chapatis. It makes for a filling, wholesome and satisfying meal.

ennegayi recipe, badanekai ennegayi recipe

If you’re searching for extra tasty Veggie recipes then do test:

Please be sure you price the recipe within the recipe card or go away a remark under when you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

badanekayi ennegayi recipe, stuffed brinjal recipe

Ennegayi Recipe | Badanekayi Ennegayi

Ennegayi is a scrumptious brinjal gravy from the Karnataka delicacies. Small tender brinjals are full of a spice paste after which simmered. This curry can also be known as as badanekayi ennegayi. 

Prep Time 30 minutes

Cook dinner Time 20 minutes

Complete Time 50 minutes

different elements for ennegayi recipe

Stop your display screen from going darkish whereas making the recipe

making stuffing masala for ennegayi recipe

  • In a small frying pan or kadai, warmth 2 teaspoons oil. 

  • Hold the flame to a low after which add ½ tablespoon chana dal and 1 tablespoon peanuts.

  • Fry on a low flame stirring typically.

  • Fry until the chana dal will get golden. The peanuts may even get fried. Roasted chana dal can be utilized as an alternative of uncooked chana dal. Add roasted chana dal while you add desiccated coconut.

  • Then add ½ tablespoon coriander seeds, 2 cloves, 1 inch cinnamon and 1 marathi moggu (optionally available).

  • Combine nicely and fry for some seconds until the spices scent fragrant.

  • Then add 2 to three dry purple chilies (byadagi or kashmiri chilies) and 5 to six curry leaves. Combine nicely.

  • Subsequent add 5 tablespoon desiccated coconut or contemporary coconut and ½ teaspoon sesame seeds. You can even use niger seeds.

  • Combine very nicely and roast on a low flame stirring typically until the coconut turns into golden. Take away the pan from the range prime and let the combination cool. Stir typically.

  • As soon as the stuffing masala cools down, then add in a grinder jar.

  • Grind to a tremendous powder. A barely coarse powder could be made. 

  • Take the masala paste in a bowl or plate.

  • Add salt as per style and blend nicely.

  • Add ⅔ to ¾ cup water within the grinder jar. Swirl and shake in order that the spice paste on the backside and sides of the jar will get blended with the water. Hold this apart. for a gravy like consistency, you possibly can add 1 cup water.

chopping, soaking and stuffing brinjals

  • Rinse 250 grams small brinjals or 10 to 12 small brinjals nicely in water.

  • Take every brinjal and slit it in 4 sides with out slicing it solely. You possibly can trim the stalks if you would like. Pull the minimize sides outwards and test for worms if any.

  • Add the brinjals in sufficient water wherein ¼ teaspoon salt in added. That is completed in order that the brinjals don’t get discoloured.

  • Earlier than stuffing brinjals, in a colander, drain all of the water from them. Now take every brinjal and stuff it with the masala paste with a spoon. Stuff all brinjals this fashion. Hold apart.

making ennegayi recipe

  • In a heavy kadai warmth 2 tablespoons oil. Whereas tempering use a thick bottomed pan and sauté on a low flame, in order that masala doesn’t get burnt.

  • Add ½ teaspoon mustard seeds and allow them to crackle.

  • Then add ¼ teaspoon turmeric powder and 1 pinch of asafoetida. Give a stir.

  • Add the masala stuffed brinjals. Combine nicely.

  • Then add the tamarind pulp.

  • Add the masala blended water from the grinder jar (from step 14 above). 

  • Stir and blend gently.

  • Cowl the kadai or pan with a lid.

  • On a low flame simmer until the brinjals are tender and cooked.

  • Do test a few instances when the brinjals are cooking. If the brinjal ennegayi gravy seems to be dry, then you possibly can add some extra water.

  • Simmer until the brinjals are cooked and are tender. Cross a knife by means of a number of brinjals and it ought to slid simply. Oil may even float on the gravy as soon as brinjals are cooked.

  • As soon as the brinjals are completed, then add ½ teaspoon jaggery or add as per style. 

  • Combine nicely however gently and change off the flame.

  • Whereas serving ennegayi you possibly can garnish with coriander leaves. Serve ennegayi with jowar rotis, bajra rotis or chapatis.

  • You possibly can regulate the gravy of this dish by including much less or extra water, as per your preferences
  • The Marathi moggu is an optionally available ingredient within the stuffing masala. If you’re unable to supply it, skip utilizing it.
  • While you’re prepping the brinjals, pull the minimize sides outwards and ensure to test for worms, if any.
  • As soon as you might be completed prepping the brinjals, ensure to position them in salted water. This fashion you possibly can keep away from discoloration of the brinjals. It additionally helps to take away any bitterness from the brinjals.

Diet Information

Ennegayi Recipe | Badanekayi Ennegayi

Quantity Per Serving

Energy 165 Energy from Fats 135

% Each day Worth*

Fats 15g23%

Saturated Fats 5g31%

Sodium 152mg7%

Potassium 58mg2%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 2g2%

Protein 2g4%

Vitamin A 113IU2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 15mg75%

Vitamin B6 1mg50%

Vitamin C 25mg30%

Vitamin E 4mg27%

Vitamin Okay 1µg1%

Calcium 22mg2%

Vitamin B9 (Folate) 152µg38%

Iron 1mg6%

Magnesium 17mg4%

Phosphorus 32mg3%

Zinc 1mg7%

* % Each day Values are primarily based on a 2000 calorie eating regimen.

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This Badanekayi Ennegayi put up from archives first printed in August 2017 has been up to date and republished on January 2023.



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