Name: Ennaigai badanekai (Brinjal curry North Karnataka Special) recipe by Shashikala Teggi at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Small brinjal 8-10; Peanut 1 cup; chilli powder 1 tsp; Garam masala 1 tsp; Garlic 5 cloves; onion 1 big; Tomato 2 big; Haldi as per taste; Curry leaves a few; Coriander leaves a few; Oil 6 tsp; salt as per taste; Mustard seeds 1/4 tsp; Cumin seeds 1/4 tsp

ABOUT Ennaigai badanekai (Brinjal curry North Karnataka Special) RECIPE

Ennegai is popular in North Karnataka and is a perfect accompaniment to Jolad Rottis (jowar flour flatbread) or even chapathis.

Ingredients Serving: 4

Small brinjal 8-10
Peanut 1 cup
chilli powder 1 tsp
Garam masala 1 tsp
Garlic 5 cloves
onion 1 big
Tomato 2 big
Haldi as per taste
Curry leaves a few
Coriander leaves a few
Oil 6 tsp
salt as per taste
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp

Instructions

Dry roast peanuts, let it cool down then remove the skin and keep it aside.
Wash the brinjal and make four slits lengthwise. Make sure the brinjals are in one piece.
Grind peanuts, garlic, garam masala powder, red chili powder and salt to a coarse powder. Make sure that it should not be a fine powder.
Heat oil in a heavy bottomed vessel. Add the mustard seeds, cumin and let it splutter. Add the curry leaves, chopped onion and let the onions turn light golden. Add the chopped tomato, haldi and salt. Let tomatoes soften and cook.
Flip the eggplants once in awhile so that they are evenly cooked in oil, add in the ground masala and required water cover it and cook. Stir in between.
Cook till the brinjals are soft and well cooked or the oil will float on top by the end. At last add coriander leaves and serve it with roti.

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