Thursday, July 15, 2010


Wow, another brinjal curry! Something we enjoy writing and gulping. Enne in Kannada means oil, so essentially the curry uses a bit more of oil. Another popular at most Kannada homes, ennagai is a must try for all brinjal lovers like us.

Preparation time: 20-30 mins

Serves: 2


Brinjals ½ kg
Bengal gram (Senagapappu/chanadal) 1tsp
Black gram (Uddipappu/urad dal) 1tsp
Coriander seeds (dhaniyalu/dhania) 1tsp
Dry Coconut (Endu kobbari) 1tsp
Red chillies 5
Cinnamon stick (dalchinchakka/dalchini) 1 stick
Cloves (lavangam/laung) 4
Refined cooking oil 2-3tbsp
Mustard seeds 1tsp
Cumin seeds (jeelakarra/jeera) 1tsp

Salt to taste


Generally in Bengaluru white brinjals/green brinjals are abundantly available. Ennagai is made with these. However, the purples also go well in the curry.

Wash and cut the brinjals.

Dry roast separately each of these in a drop of oil: Bengal gram, black gram, coriander seeds, dry coconut, red chillies, cinnamon and cloves.

Grind all the above together to make a fine powder i.e. the masala.
Heat 2 tbsp oil in a pan/kadai (bandli/mookudu). Add mustard seeds and as they pop cumin seeds and as the tempering is done, add the brinjals.(If using an oven, microwave for around 3 mins all the above)

Mix, so that all the brinjals are oiled and add salt to taste, cover and cook till the brinjals turn soft. This may take around 8-10 mins on medium heat.(If using an oven,add the brinjals to the seasoning and microwave for 5-8mins on medium heat for brinjals to cook till soft)

Once the brinjals are cooked soft, add the above ground masala and half to three fourths tbsp of oil and mix well.(If using a oven, microwave for 2-4 mins after mixing the masala)

Ennegai is generally served with plain rice but makes a good phulka/tawa roti supplement too.

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