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# Ennegayi Recipe
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| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 4 servings |
## Ingredients
### for masala paste:
* ¼ cup peanuts
* 2 tsp sesame seeds / til
* 2 tsp oil
* 2 tsp chana dal
* 1 tbsp coriander seeds
* 1 tsp cumin / jeera
* ¼ tsp fenugreek seeds
* 10 dried red chilli
* few curry leaves
* ½ cup dry coconut / kopra *(sliced)*
* small ball sized tamarind
* 1 tbsp jaggery / gud
* ¼ tsp turmeric
* 1 tsp salt
* ½ cup water
### other ingredients:
* 10 small brinjal / eggplant
* 3 tbsp oil
* 1 tsp mustard
* few curry leaves
* ½ cup water
## Instructions
1. firstly, cut the brinjals in x-shape without taking off the stalk.
2. now stuff in prepared masala paste to all the brinjals and keep aside.
3. in a large kadai heat, 3 tbsp oil and splutter 1 tsp mustard and few curry leaves.
4. add in stuffed brinjal and saute on medium flame.
5. saute until the brinjals change colour.
6. now add in prepared masala paste, ½ cup water and mix well.
7. mix well adjusting the consistency.
8. further, cover and simmer for 20 minutes or pressure cook for 2 whistles
9. oil separates, once the ennegayi is cooked completely.
10. finally, enjoy ennegayi recipe with joloda rotti or chapati.
## Masala paste preparation recipe
firstly, prepare the masala paste by roasting ¼ cup peanuts on low flame.
once the skin separates, add 2 tsp sesame seeds and roast well.
cool completely and transfer the roasted peanuts to the blender.
heat 2 tsp oil and saute 2 tsp chana dal, 1 tbsp coriander seeds, 1 tsp cumin and ¼ tsp fenugreek seeds. roast on low flame.
now add 10 dried red chilli and few curry leaves. roast on low flame, without burning the spices.
further, add ½ cup dry coconut and roast until the coconut turns golden brown.
transfer the roasted spices to the blender.
also, add small ball sized tamarind, 1 tbsp jaggery, ¼ tsp turmeric, 1 tsp salt.
blend to a thick paste adding ½ cup water. keep the masala paste aside.
## Ennegayi preparation recipe
firstly, cut the brinjals in x-shape without taking off the stalk.
soak in water to avoid discolouring.
now stuff in prepared masala paste to all the brinjals and keep aside.
in a large kadai heat, 3 tbsp oil and splutter 1 tsp mustard and few curry leaves.
add in stuffed brinjal and saute on medium flame.
saute until the brinjals change colour.
now add in prepared masala paste, ½ cup water and mix well.
mix well adjusting the consistency.
further, cover and simmer for 20 minutes or pressure cook for 2 whistles. stir occasionally, to prevent from burning and for uniform cooking.
oil separates, once the ennegayi is cooked completely. or poke and check the brinjal to check if they are cooked well.
finally, enjoy **ennegayi recipe** with joloda rotti or chapati.
## Video
## Notes
* firstly, adding oil is mandatory, else the flavours will not be rich.
* also, adding onions in the tempering will make curry flavourful.
* additionally, if you are running short of time, you can pressure cook for 2 whistles.
* finally, **ennegayi recipe** tastes great when served hot and spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/ennegayi-recipe-badanekai-yennegai/](https://hebbarskitchen.com/ennegayi-recipe-badanekai-yennegai/)
