Usually ‘ennegayi’ are stuffed brinjal(eggplant). But since the tiny brinjals are not available at our native, aayi usually prepares this dish with normal brinjal cut into big pieces. Though I used small brinjals, I cut them into pieces to get the similar look and feel of the dish, also save time. This dish has the amazing aroma though the ingredients used are very simple. She usually makes it with alayle pita rotti(akki rotti) for breakfast. I made it for lunch along with jolad rotti(jowar roti).
Click here for another recipe of Engayi.
Ingredients:
Coconut 3/4 cup
Brinjal pieces 1 cup
Tamarind 1/2 tea spn
Onion pieces 3/4 cup
Cloves 4
Cinnamon 2″ piece
Red chilies 3-4
Pepper corns 3-4
Shahjeera(Caraway seeds) 1/2 tea spn
Coriander seeds 1/2 tea spn
Oil 1 tbl spn
Salt
Increase or decrease the amount of spices according to taste, keep in mind that the onion gives a slight sweetish tinge to the dish. If it hasn’t got the sweetish tinge, add 1/2 tea spn jaggery.
Any kind of brinjals(eggplants) can be used for this dish.
Method:
Cut brinjal into big pieces and leave them in water for around 15mins. Discard the water, this step removes any bitterness from the brinjals(water becomes black after sometime).
 
Heat 1 tea spn oil and fry cloves, cinnamon, pepper, shahjeera, coriander seeds and red chilies. Add 1/4 cup onion and fry till they turn slightly brownish(take care not to burn spices). Add coconut and fry for around 4-5mins on low flame. Cool to room temperature and grind to a smooth paste along with tamarind.
Heat remaining oil and fry onion till they turn brownish. Drain the water from brinjals and add them to the onion. Fry for 2-3mins. Add 1/2 cup water and cook till brinjals are almost done.
Add the ground masala, salt and cook for around 5mins.
Serve with rice roti or jowar roti.
Serves : 3
Preparation time : 25mins
Hi Shilpa,
This brinjal looks very diff. I never seen in America.But,I can give a try using the Indian brinjal right.Thanks for sharing
Hi Shilpa…My mom too makes this, except for Shahjeera ,as i have never seen it in her kitchen. Maybe she uses jeera as you have. I did not have this recipe with me, although i knew the ingrediants. I guess this brinjal is called “Thai Eggplant” in US. (read it in the Indian store). Thanks for sharing.
Hi Shilpa ,
Brinjal curry looks very nice. can I try this curry with voilet brinjals?
Deepa, Prema, any variety of brinjal can be used for this dish. Just make sure to cut them into big pieces, so that they don’t dissolve in curry after cooking.
Thanks Aruna for the comment. I bought these brinjals from Chinatown, didn’t actually see the name :(. Thanks for mentioning the name.
Shilpa the brinjal curry looks very yummy…thanks for the recipe..
Eggplant curry looks delicious. Have never prepared it this way. Thanks for sharing
OOH i have some of those little eggplanty things in my freezer.. i just use them in thai green curry. thanks for the cooking idea!
Teddy
Hey!! this is one of the best dishes from plantations, you beat me to it 🙂 SOOO glad to see this dish, lot of nostalgia!! BIG thanks!!
Hey Shilpa,
The Brinjal curry looks mouth watering. I would definitely give it a try ..Thanxs for sharing.
Hope its okay with you if I add you to my blogroll.
Thanxs
Hi,
I was delighted to find this recipe online. My aunt used to prepare it years ago. She has now gone to Canada and I have lost touch with her. I was meaning to get the recipe from her while she was in India, but never got down to it.
Just wanted to tell you that my husband and 15 year old (who is very fussy about her food) liked this dish immensely.
Regards,
Mariette
Hi,
I got to know about “aayisrecipes” from a friend. I was starting my explorations in the kitchen (abt 6 months ago) and my friend suggested this portal. “Aayisrecipes” has been very helpful and the best thing about it is that all the recipes are very simple, including the ingredients required (most of which are generally available at home).
I have been trying to look for a recipe for Chana masala, but none of the recipes i tried from the web so far has satisfied me. Could you please post one for me.
Thanks
Akshatha
Dear Akhatha, Thanks a lot for the lovely words. Please try Chole that I have posted. It tastes great. Search “Chole” in searchbox above and you will get it. Let me know if u try that.
Hi Shilpa and others,
Add some roasted peanut slightly crushed as well, lots of coriander. Tastes really good.
Hi Shilpa
I have noted down the rcipe and will try it now.
It sounds great.
Thanks
Hi Shilpa,
Another great tasting recipe !!! Tried it & it turned out delicious. Thanks for the sharing the recipe.
Hey Shilpa…tried this today and it came out excellent! Thanks !
Shilpa,
I tried the dish yesterday, it was delicious.
Thanks for sharing,
Roopa
Hmmm! Looks good, a little different recipe than the maharashtrian one that my aai makes at home. Worth trying it!!
Thanks…
is the coconut isdry one or fresh?
Shilpa: Fresh
Hi Shilpa,
Nice recipe.. Found it as a great way to impress my wife and prove my cooking skills and keep teh marriage alive :):)
Thanks for sharing it
Hari
hello….
the recipe is too good…i have done it many a times…
thanks for it….
Hi Shilpa,
We thank u for the wonderful website. We made jolad roti and brinjal curry by taking instruction from ur site. It came wonderful. we did this in US. without ur site it would not have been successful.
Good job. keep going with more recipes.
Thanks again.
Aravind N Pradeep.
hi shilpa,
When i was in bangalore, we used to eat a certain brinjal masala with ghee rice..is this the same brinjal masala? being in states, i’m craving to have that once again..could you post that recipe too?im not sure what they used to call it in kannada..
Shilpa: Sorry, I don’t know.
Thank you, thank you, thank you. The only thing missing is the cook.
thank you for ur great deal…..
Hi Shilpa
I am a great fan of your website..Whenever i need any konkani food i look into your website…Its great.Just want to thank you heaps for your wonderful work.
Regards
Megha
Green brinjals in the pic reminds me of gool of udupi 🙁
Hi,,,This dish is very tasty.I had this desire to make badane ennegayi since a long time but never gave it a shot until today.This pic looked awesome so had to try it.
Thanks for all your efforts that goes into posting these wonderful recipes.
Please check the authentic recipe for Ennegai Badnekayi.. I tried this and it is very nice.
http://www.youtube.com/watch?v=NqvlwnBJocI&feature=related
Hi ,
I tried this recipe today and it tasted very very good. Thank you so much.
Hello Shilpa,
Greetings!
Tried this tonight. It came out very well. Lip-smacking and tempting! I am not too fond of brinjals, but this delicious dish couldn’t help but make me say “Ye DIL MAANGE MORE”. Many Thanks!
BEST WISHES,
Archu
Hey this recipe looks amazing. I lltoday only try it . Thanks
Thanks Shilpa. This is a delicious recipe. It is easy to make and makes me look like a chef!
hi shilpa,
Tried this today …A delicious treat. very tasty…
next time going to try with capsicum.
Hi Shilpa, Thank you so much for this recipe.. It was quick and easy.. Goes well with chapati.. My kids loved it too..?. Regards Mini
“Shahjeera” is typically translated as black cumin. Caraway seeds are something quite different and I don’t think i have ever seen them used in Indian cooking.