Stuffed Brinjal/Egg plant,Ennegayi palya

Stuffed Brinjal/Badnekayi Ennegayi(palya)





The First Dish which I would Pick with Pride from the Menu is 'Badnekayi Ennegayi'...One of the 'Preeminent Dish' of the North -Karnataka which makes  Rotti's,Chapathi's and Phulka's Vanish from the Buffet-Table ...

Apart from  the Restaurants this Dish was Authentically Presented to me by My Husband who Holds the Honor Of Possessing this Signature Recipe....After having some Trials & Errors this recipe has Quickly made an Entry Into my Culinary Book.





Brinjal/Egg Plant/Badnekayi                



Brinjals are bitter tasting ,Spongy Textured Vegetable which belongs to the Nightshade Family of the Vegetables.They are available in different sizes,Shapes and Color,while the different varieties do Vary slightly in Taste and Texture......Highly Nutritious Vegetable!!! 



Ingredients:

1)6 Small Sized Eggplant(Badnekayi)

2)1/2 Lemon sized Tamarind

3)1 cup freshly grated coconut

4)1/2 cup Roasted peanuts(ground nuts)

5)6 to 8 dry red chillies

6)3 Tbsp Coriander/dania seeds

7)2 Tbsp jeera/cumin seeds

8)1 tsp cinamon

9) Jaggery as per taste

10)1 tsp haldi/turmeric

11)1 tsp Garam Masala(optional)

12)4 Tbsp Oil(any cooking oil)

13)1 big sized onion finely chopped and few cloves of garlic

14)Salt as per taste





Method:

1)Slit the Brinjals starting from the bottom till the center and make sure it is not sliced into equal halves(required to fill the stuffings)

2)Dunk the Brinjals in the water to avoid oxidation and also helps in soaking the masala.(leave it for half an hour)

3)Blend coriander/dania seeds,jeera/cumin seeds,coconut,red chillies,roasted peanuts,tamarind,cinamon, diced onion,garlic, jaggery,salt using very little water(the consistency should be very thick ) 

4)Add finely chopped raw onions to masala paste(mix throughly and check the seasoning)

5)Stuff  the Brinjals with these spicy masala paste 

6)Take oil in a big wok or Kadai and slowly place these stuffed Brinjals when the oil gets warm

7)Pour the remaining masala on top of these brinjals and bake it in a medium heat with lid closed(Make sure the masala doesn't over cook)

8)Keep checking and flip slowly so that Brinjals gets cooked evenly

9)Switch off the flame when it is ready

Badnekayi/Eggplant Ennegayi is ready,serve hot with Rotti's or  Chapathi's





Tip:1)The Same Spicy Masala can be used to prepare 'Bendi Fry'