Brinjal Ennegayi Recipe Andhra Style
Today we will teach you how to make Andhra style brinjal recipe or stuffed brinjal. Explained step by step with pictures and a video. Badanki Enigai or Thambida Badanikai is a very tasty and popular curry recipe from North Karnataka. Eggplant is usually served with roti or chapati. The delicious orange or stuffed brinjal is made using small purple brinjals, onions, coconut, peanuts, sesame seeds, and many different types of spices.
In Kannada, this curry is popularly known as Enigai or Thambida Badinki. Eggplant or badnikai is cooked in oil on low heat hence it is called enigai. Brinjal Enigai, a lovely and delicious dish from the vibrant Andhra cuisine, is an enticing and unique dish of flavors that evokes the unique combination of spices and ingredients characteristic of the region. It is a curry made from brinjal (eggplant) stuffed with a spiced lentil mixture and then cooked in a gravy. The dish is flavorful and delicious and is a hearty and enjoyable dish for lunch or dinner.
Brinjal Ennegayi Recipe Andhra Style Synthesis
Heat 2 teaspoons of oil in a small pan. Keep the flame low and then add half a tablespoon of chana dal. Then add 1 tablespoon of peanuts. Then add ½ teaspoon of coriander seeds, 2 cloves, 1 inch of cinnamon, and 1 Marathi mug (optional). Mix well and fry for a few seconds until the spices are roasted well and fragrant. Fry the gram dal until golden brown. Fry the peanuts too. Use roasted gram dal instead of raw gram dal.
Add the roasted gram dal while you add the fragrant coconut. Keep stirring after a while on a low flame. Mix very well and keep frying on low flame until the coconut turns golden brown. Remove the pan from the stove and allow the mixture to cool. Add ⅔ to ¾ cup water to the grinder jar. Swirl and shake so that the masala paste on the bottom and sides of the jar mixes well with the water. Keep it aside. To make gravy, you can add 1 cup of water.
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