Stuffed Brinjal Enngai + { Video }
Monday, August 03, 2020
North Karnataka is well known for their Jolada Rotti (Bhakri) & Enngai. Being an Eggplant/Brinjal lover, I am quite fond of Yenngai & make it quite often. I don't make Jolada Rotes though, I serve them with Chapatis. We also sometimes eat this with Ubbu Rotti/Malnad Style Akki Rotti
Most People think that Making Enngai is a time consuming effort, but it really doesn't take much time. You can make this Spice Powder in large batches, enough to last 3-4 times
Ingredients
- 10 Small Round Eggplants
- 1 large Onion
- 2 Tomatoes
- Cooking Oil
- Salt
For the Spice Powder
- 2 handfuls of Groundnuts (Roasted)
- 2 Teaspoon Sesame Seeds
- 1 Teaspoon Red Chili Powder
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Coriander Powder
- 1/2 Teaspoon Poppy Seeds/Gasagase
- Salt
- Turmeric Powder
Method:
In a Mixer Jar, Add Roasted Peanuts, Sesame Seeds, Poppy Seeds, Red Chili Powder, Garam Masala, Coriander Powder, some Salt & Grind into a fine powder
Wash the Eggplants & pat them dry with a kitchen towel. Do Not chop off the stems
Make Cris Cross Cuts from the stem to the base.
Fill Eggplants with the Powder & set them aside
In a Pan, Heat oil, Splutter Cumin Seeds. Add Onions & Sauté for 3-4 minutes. Then Add the Tomatoes & Curry Leaves & sauté for 3-4 minutes. Once the Tomatoes get a little soft, add the remaining Spice Powder into the pan & add some water & give it a mix
Meanwhile, In another pan, Add some oil & gently add the stuffed Eggplants & sauté for 7-8 minutes until the eggplants are cooked well
Once the Eggplants are cooked, gently transfer them into the Gravy. Check for salt & let it simmer on low flame for 3-4 minutes
Garnish with fresh coriander before serving
Serve with Chapatis/Jolada Rotti
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