Ennegai / Ennegaayi is a North Karnataka cuisine. It is very tasty. It tastes well with chapati and also with rice. In Havyaka cuisine also we generally use coconut. In this recipe also we use grated coconut. So I thought I should write about it. There are variations in ways in which ennegaayi is prepared. Some use groundnuts instead of coconut. In this blogpost, I have described preparation of ennegaayi using grated coconuts with a little quantity of groundnuts.
Ingredients: (1 cup = 100 ml)
- Small brinjals-10-12.
For dry roasting:
- Coriander seeds- 2.5 teaspoons,
- Cumin seeds- 1 teaspoon,
- Methi seeds- 1/4 teaspoon,
- Cloves: 2-3,
- Red Byadgi chillies: 3-4,
- Peanuts/groundnuts: 10 nuts.
For grinding:
- Grated coconut- 3/4th coconut (around 1.5 cups)
- Tamarind- small lemon sized ball
- Onion- 1/2
- Hing - 1/4 teaspoon
- Salt
- Sugar / Jaggery - 1 teaspoon
For tempering:
- Oil- 2 tablespoons
- Mustard seeds- 1 teaspoon
- Few curry leaves
- Onion-1/2
Preparation time: 45 minutes
Serves: 3 to 4.
Method:
Step 2: Along with the ingredients roasted above, add grated coconut, tamarind, onion, hing, salt and sugar (Bella) and grind with water. After grinding, taste it and add salt on the higher side (as we can't add salt to brinjals).
Make "+" shaped cuts on brinjal |
Cut the brinjal fruit green stalk. |
Add onion and fry till they turn golden brown |
Step 6: On low flame, for about 20 minutes cook the brinjals closing the lid. Intermittently keep stirring.
After 20 minutes of cooking on low flame |
Step 7: Serve with chapati/jolada rotti
- Be careful while cutting brinjals.
- Smaller the brinjal, better it is.
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