Stuffed Brinjal Enngai + { Video }

Monday, August 03, 2020

North Karnataka is well known for their Jolada Rotti (Bhakri) & Enngai. Being an Eggplant/Brinjal lover, I am quite fond of Yenngai & make it quite often. I don't make Jolada Rotes though, I serve them with Chapatis. We also sometimes eat this with Ubbu Rotti/Malnad Style Akki Rotti 


Most People think that Making Enngai is a time consuming effort, but it really doesn't take much time. You can make this Spice Powder in large batches, enough to last 3-4 times 


  • 10 Small Round Eggplants 
  • 1 large Onion
  • 2 Tomatoes 
  • Cooking Oil
  • Salt 
For the Spice Powder

  • 2 handfuls of Groundnuts (Roasted)
  • 2 Teaspoon Sesame Seeds
  • 1 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Teaspoon Coriander Powder
  • 1/2 Teaspoon Poppy Seeds/Gasagase 
  • Salt
  • Turmeric Powder 


In a Mixer Jar, Add Roasted Peanuts, Sesame Seeds, Poppy Seeds, Red Chili Powder, Garam Masala, Coriander Powder, some Salt & Grind into a fine powder

Wash the Eggplants & pat them dry with a kitchen towel. Do Not chop off the stems

Make Cris Cross Cuts from the stem to the base. 

Fill Eggplants with the Powder & set them aside 

In a Pan, Heat oil, Splutter Cumin Seeds. Add Onions & Sauté for 3-4 minutes. Then Add the Tomatoes & Curry Leaves & sauté for 3-4 minutes. Once the Tomatoes get a little soft, add the remaining Spice Powder into the pan & add some water & give it a mix

Meanwhile, In another pan, Add some oil & gently add the stuffed Eggplants & sauté for 7-8 minutes until the eggplants are cooked well

Once the Eggplants are cooked, gently transfer them into the Gravy. Check for salt & let it simmer on low flame for 3-4 minutes 

Garnish with fresh coriander before serving

Serve with Chapatis/Jolada Rotti 


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