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A quintessential North Karnataka delicacy, Brinjal Ennegayi features tender baby eggplants bathed in a rich, aromatic gravy. This complex curry balances the nuttiness of peanuts and sesame, the sweetness of jaggery and coconut, and the tang of tamarind for an unforgettable flavor experience.
For 4 servings
Prepare the Brinjals
Dry Roast Masala Ingredients
Grind Masala and Stuff Brinjals
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A quintessential North Karnataka delicacy, Brinjal Ennegayi features tender baby eggplants bathed in a rich, aromatic gravy. This complex curry balances the nuttiness of peanuts and sesame, the sweetness of jaggery and coconut, and the tang of tamarind for an unforgettable flavor experience.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 325.09 calories per serving with 5.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Brinjals
Simmer the Curry
Garnish and Serve
For a nut-free version, replace peanuts with an equal amount of roasted gram dal (pottukadalai) or increase the quantity of sesame seeds and coconut.
Increase the number of dried red chilies to 7-8 or add 1/2 teaspoon of red chili powder to the masala paste for extra heat.
Add 1 medium potato, peeled and cubed, along with the brinjals to make the curry more substantial.
Brinjals contain anthocyanins, a type of antioxidant that gives them their purple color and helps protect the body against cellular damage.
The inclusion of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Brinjal is an excellent source of fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Peanuts contribute a good amount of plant-based protein, making this dish a satisfying and nourishing option for vegetarians and vegans.
Yes, it's quite nutritious. Brinjal is high in fiber and antioxidants. The use of peanuts, sesame seeds, and coconut provides healthy fats, protein, and essential minerals. Using minimal oil makes it a wholesome choice.
One serving (approximately 210g) contains around 350-400 calories, primarily from the oil, peanuts, and coconut. The exact count depends on the amount of oil and nuts used.
Small, tender, purple or green round brinjals (eggplants) are ideal. They cook evenly and hold the stuffing well without becoming mushy.
Absolutely. For a Sattvic or Jain version, simply skip the onion and ginger-garlic paste. The curry will still be flavorful due to the rich blend of roasted spices.
If the gravy is too thin, simmer it uncovered for a few more minutes to allow the excess water to evaporate. If it's too thick, add a few tablespoons of hot water and stir until you reach the desired consistency.
Store leftover Brinjal Ennegayi in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.