Stuffed brinjal/ಬದನೆಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ

Ennegai is prepared using purple variety of brinjal, stuffed with spicy masala and simmered. The oil floats on the top once it's cooked. 

I tried to recreate the recipe with less number of chillies. I used green brinjals here. Tender the brinjals, yummy they taste. These goes well with jowari rotti (jolada rotti) and chapatis. 

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Stuffed Brinjal/ ಬದನೆಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ

Yield: 5 - 6 servings

Author: Namitha Shenoy

Prep time: 15 MCook time: 20 MTotal time: 35 M

Small tender brinjals stuffed with spicy masala which goes well with jowari rotti and chapatis.

Ingredients:

• Brinjal (small) - 500 gms
• Mustard seeds - 2 tbsp
• Curry leaves - 2 sprigs
• Oil - 4 tbsp

For the stuffing :

• Oil - 1 tsp
• Peanuts - ¼ cup
• White Sesame seeds - ¼ cup
• Coriander seeds - 2 tbsp
• Cumin seeds - 1 tbsp
• Methi - ¼ tbsp 
• Dry red chillies - 8 to 10 
• Dessicated coconut or Kopra - 2 tbsp
• Jaggery - 1 tbsp
• Tamarind - 1 tbsp

Instructions:

For the stuffing masala :

1. In a pan or kadai, dry roast Peanuts until properly roasted and keep aside.
2. Dry roast white sesame seeds until golden and keep aside. 
3. In the same pan, heat oil. Now add Coriander seeds, cumin seeds, methi seeds, dry red chillies and dessicated coconut and fry until golden brown. 
4. Once done, set aside and cool completely. 
5. In a blender jar, add all the roasted ingredients including peanuts and sesame seeds. Add jaggery, salt and Tamarind. 
6. Adding ¼ - ½ cup water, Grind to smooth paste. 

Stuffing the brinjals:

1. Wash the brinjals properly. (small and tender brinjals are best for this recipe) 
2. Put a x mark till the stem. Check if there are any worms inside. Put the slit brinjals in water to avoid oxidation. 
3. Now pat dry each brinjal and stuff with masala. (masala should be completely stuffed inside) 
4. Do the same with all the brinjals. 

Cooking the brinjals:

1. Heat a heavy bottom kadai. Add oil and allow it to heat.
2. Add mustard seeds. Allow it to splutter. 
3. Add curry leaves and let it fry till crisp. 
4. Now drop the stuffed brinjals one by one and let it cook for 2 mins. 
5. Gently flip and cook for 2 minutes again. 
6. Add the remaining masala paste with ½ cup water. Gently mix. 
7. Add salt if needed. 
8. Cover and simmer for 20 mins. 
9. After 20 mins, oil starts floating. This is the indication that the masala and brinjals are cooked perfectly. 
10. Check if the brinjals are cooked by inserting a skewer. (if not cooked, cook for another 5 mins. 
11. Switch off the flame and serve immediately. 
12. This goes well with jowari rotti and chapatis. 

Notes:

Tender and small brinjals are the best for this recipe.

  Check for worms inside. Or soak in salt water after slitting the brinjals and rest for 15 mins. 

  Adjust salt and spice level according to your preference. 

  

The brinjals will squish ones it's cooked.

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Tag @namiscookbook on instagram and hashtag it #Stuffedbrinjal

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