North Karnataka

Ennegai

Name: Ennegai
Total time: 50 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 10 to 12 small purple brinjals brinjal (eggplant, aubergine); 1/3 cup peanuts; 2 tbsp sesame seeds; 1/3 cup dry copra grated desiccated coconut (unsweetened shredded coconut); 1 medium sliced onion; 4 cloves garlic; 1 tbsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1 tsp cumin seeds; 1 tsp garam masala; 1/4 tsp turmeric (ground turmeric); Tamarind, small lime sized ball; 1 tbsp jaggery; 4 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 sprig curry leaves; 1 cup water; Salt, to taste; a handful coriander leaves (cilantro)

Baby brinjals stuffed with peanut, sesame and copra. North Karnataka does not do subtle.

50 minTime

7 gProtein each

hotSpice

The oil curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

371kcalsame

7 gproteinsame

9 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)10 to 12 small purple brinjals

Peanuts⅓ cup

Sesame seeds2 tbsp

Desiccated coconut (unsweetened shredded coconut)⅓ cup dry copra, grated

Onion1 medium, sliced

Garlic4 cloves

Red chilli powder (indian red chili powder)1 tbsp

Coriander powder (ground coriander)2 tsp

Cumin seeds1 tsp

Garam masala1 tsp

Turmeric (ground turmeric)¼ tsp

Tamarindsmall lime sized ball

Jaggery1 tbsp

Cooking oil (vegetable oil)4 tbsp

Mustard seeds½ tsp

Curry leaves1 sprig

Water1 cup

Saltto taste

Coriander leaves (cilantro)a handful

Method

7 steps

1Slit each brinjal in a plus from the bottom, keeping the stem end joined. Drop into salted water.
2Dry roast peanuts, sesame and copra separately. Fry the onion and garlic in 1 tbsp oil until soft and brown at the edges.
3Grind everything roasted with the chilli powder, coriander powder, cumin, garam masala, turmeric, tamarind, jaggery and salt to a thick, coarse paste with very little water.
4Stuff each brinjal generously. Keep the leftover paste.
5Heat the rest of the oil, splutter mustard and curry leaves, and lay the brinjals in. Cover and cook on low, turning gently, until the skins wrinkle.
6Stir the leftover paste with the water into the pan. Cover and simmer until the brinjals are soft and the oil floats.
7Finish with coriander and serve with jolada rotti or rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North Karnataka

Ennegai

Baby brinjals stuffed with peanut, sesame and copra. North Karnataka does not do subtle.

50 minTime

7 gProtein each

hotSpice

The oil curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

371kcalsame

7 gproteinsame

9 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)10 to 12 small purple brinjals

Peanuts⅓ cup

Sesame seeds2 tbsp

Desiccated coconut (unsweetened shredded coconut)⅓ cup dry copra, grated

Onion1 medium, sliced

Garlic4 cloves

Red chilli powder (indian red chili powder)1 tbsp

Coriander powder (ground coriander)2 tsp

Cumin seeds1 tsp

Garam masala1 tsp

Turmeric (ground turmeric)¼ tsp

Tamarindsmall lime sized ball

Jaggery1 tbsp

Cooking oil (vegetable oil)4 tbsp

Mustard seeds½ tsp

Curry leaves1 sprig

Water1 cup

Saltto taste

Coriander leaves (cilantro)a handful

Method

7 steps

1Slit each brinjal in a plus from the bottom, keeping the stem end joined. Drop into salted water.
2Dry roast peanuts, sesame and copra separately. Fry the onion and garlic in 1 tbsp oil until soft and brown at the edges.
3Grind everything roasted with the chilli powder, coriander powder, cumin, garam masala, turmeric, tamarind, jaggery and salt to a thick, coarse paste with very little water.
4Stuff each brinjal generously. Keep the leftover paste.
5Heat the rest of the oil, splutter mustard and curry leaves, and lay the brinjals in. Cover and cook on low, turning gently, until the skins wrinkle.
6Stir the leftover paste with the water into the pan. Cover and simmer until the brinjals are soft and the oil floats.
7Finish with coriander and serve with jolada rotti or rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ennegai

Make it your way

Ingredients

Method

Ennegai

Make it your way

Ingredients

Method

Make it a meal