Showing posts with label Brinjal/Aubergine. Show all posts
Showing posts with label Brinjal/Aubergine. Show all posts

Thursday, 21 May 2015

Badanekayi Ennegayi/ Stuffed Baby Eggplant Curry/ Ennai Kartirikai /Bharli Vangi

Badanekayi Ennegayi/Stuffed Baby Eggplants is one of the most Tasty and popular vegetable preparation in Karnataka.In Karnataka each household have their own version.In North Karnataka they use Niger seeds(ucchelu) to prepare this curry which is eaten with Jolada Rotti/Sorghum flour rotis.South Karnataka(Bengaluru,Mysore Part)people loves to eat with Akki Rotti/Rice Roti's.For this Preparation you need to choose tender round baby eggplants which is also called as Gundu Badanekayi in Kannada.You can choose green or purple baby eggplants.It is also know as Ennai kartirikai in Tamil nadu and Bharli Vangi in Maharashtra.


Gundu badanekayi/baby egglants-7-8

To grind:
Peanuts -handful
Sesame seeds-1Tbsp
Ginger-1" piece
Garlic-4-5 cloves
Cinnamon -2"stick
Tamarind paste-1tsp
Sarina Pudi/Sambhar Powder-1Tbsp
Salt to taste

For Tempering:
Mustard seeds-1tsp
Curry eaves-2sprigs
Dry chillies-2
Onion-1,finely chopped

1.Wash the eggplants and cut x shape into 4 parts(as shown in the pictures) don't remove the stalks because that will hold the all the 4 parts.
2.Make  sure to check each eggplants so that they are not spoiled or worm infected.

3.Keep the cut eggplants in salted water until you prepare all the masala's,it will prevent egglants to turn brown.
4.In a mixer jar add all the given ingredients above  and grind it into a smooth paste with little water as possible.
5.Stuff the masala into slits of eggplants.keep it aside.
6.Heat a oil in a kadai,add mustard seeds let them pop then add dry red chillies,chopped onions and curry leaves,fry until onions becomes soft.
7.Add stuffed eggplants and fry for 2-3minutes ,cook by closing the lid on a medium flame.
8.When the masala starts sticking to the bottom, add the remaining stuffed masala and 1/2 cup of water.Cook till the eggplants becomes soft by closing the lid on a medium heat.
9.Now it is ready to serve hot with Akki rottis and it also goes well with Chappatis,dosa,Jolada rotti,and idli's.

1.I like my ennegayi to be semi dry,if you want more gravy you can add water and cook until you get the right consistency.
2.You can also add  green capsicum,it is a great combo with eggplants.
3.This recipe can be prepared with capsicums,skip the stuffing and  the rest of the method.
4.Other Eggplant/Brinjal/Aubergine recipes

Sunday, 12 September 2010

Brinjal and Coconut Stir Fry

Onion,finely chopped-1
Grated coconut-1/2cup
Green chillies-3
Salt to taste
Urad dal-1tsp
Fresh coriander for garnish
Wash and chop the brinjals into bite size pieces.
Grind coconut and green chillies roughly,don't add
water for grinding.
Heat a oil in a pan,add mustard when it begins to
splutter add dals and fry for a minute and add onions
curryleaves fry them until translucent,now add brinjals
 and fry them and leave to cook lid closed on medium 
low heat for 5minutes.Add salt,grinded paste and sprinkle
little water and allow to cook for another 5 minutes.
Serve hot with chappatis or akki rotti.
Aubergine Pachadi
                                          Aubergine Chutney

This recipes are off to Jay ho event hosted by Jay of Jayzkitchen

Thursday, 1 April 2010

Badnekaayi Alugadde Gojju/ Brinjal And Potato Gravy

Brinjal-4(indian variety),diced
Onion-1,finely chopped
Rice flour-1tsp(optional)
Salt to taste
Curry leaves-2sprig
Fresh coriander-1tbsp,for garnishing

For grinding:
Fresh coconut-1/2cup

Grind all the ingredients into fine paste.Heat a oil in a pan,add mustard
when they begin to popup add onions and curryleaves
fry untill translucent,then add potatoes fry for 2 seconds then add grinded paste and
two cups of water,cook until potatoes are nearly soft then add brinjal and salt to taste.
Cook for 10-12minutes on a medium flame.If you want thicker gravy add riceflour mixed with
little water.Garnish with coriander leaves.
Serve hot with chappatis,akki rotti or rice.

It goes well with dosa and idli's as well.

Tuesday, 30 March 2010

Badanekaayi/Brinjal/Aubergine Pachadi

Aubergine-1 big
cumin seeds/jeera-1tsp
Green chillies-3-4
Ginger-one inch piece
Garlic-2 cloves
Tamarind juice-1tbsp
Salt to taste

Mustard seeds-1/2tsp
Dry red chillies-2
Curry leaves-4-5

Wash and chop the aubergine into medium pieces.
Heat a oil in a pan, add dhaniya,jeera, greenchillies,ginger,garlic,fry until
they are light brown in colour,take out and leave to cool.
In the same oil fry Aubergine with turmeric unti soft,and leave to cool.
Grind aubergine,fried ingredients along with tamarind and salt into fine paste using little water.
Heat a oil in a pan,add mustard,cumin,dry chillies and curry leaves, when they begin to splutter,add to the pachadi.
Serve with steaming rice and ghee or chappatis.

Note:You can mix this with yoghurt and serve.

This chutney is being sent to CWS-Coriander Seeds event ! hosted by Radhika and Started by Priya'

Monday, 23 November 2009

Baba Gannoush(Aubergine dip)


1-Large Aubergine,roasted

1-Onion ,minced

3-4 Cloves of garlic

3Tbsp-Tahini paste

3Tbsp-Thick yoghurt

1/2Tsp- Mustard paste

Salt to taste



Roast the aubergine, mash with the fork,

roughly blend all the ingredients in a blender or food processer.

Garnish with olive oil and sesame seeds.

Serve baba gannoush and tahini sauce with crisp and warm pita bread triangles and salad.

NOTE:This both dips can be used as dip or spread for chappati,roti or bread.

Monday, 4 May 2009

Aubergine chutney/brinjal chutney


Brinjal -1big
Curry leaves-10
Green chilies-4
Hing (optional)-pinch
Mustard seeds-1tsp
Salt to taste
Urad dal-1tsp


  1. Fry eggplant and keep aside
  2. Heat oil add mustard,cumin,ginger garlic,cashewanuts ( nuts are optional)
  3. Add green chilli curryleaves,hing and tamrind and tomatoes cook till soft and well done add fried aubergine and saute and put in a blender
  4. Add tempering of mustard,channadal, uraddal,curryleaves and redchillies.
  5. Serve hot with rice or chappattis