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Recipe: Delicious Stuffed brinjal | ennegayi recipe

Stuffed brinjal | ennegayi recipe. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Find Brinjal On eBay. ennegayi recipe

Stuffed brinjal | ennegayi recipe Arrange the brinjals side by side,add some water and close the cooker lid. This ensures uniform cooking of brinjal,reduces cooking time and also helps in reducing oil usage. Once the pressure releases ,open the cooker and let. You can cook Stuffed brinjal | ennegayi recipe using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Stuffed brinjal | ennegayi recipe

  1. You need of small brinjals/eggplants.
  2. Prepare of oil.
  3. You need of mustard seeds.
  4. Prepare of For the masala paste.
  5. It's of chanadal.
  6. Prepare of urad dal.
  7. You need of jeera/cumin seeds.
  8. Prepare of red dry chillies (adjust according to spice level).
  9. Prepare of fresh coconut.
  10. You need of cinnamon stick.
  11. You need of cloves.
  12. Prepare of rasam powder.
  13. You need of jaggery.
  14. It's of tamarind paste.
  15. Prepare of Salt.

Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) being the signature dish of "North Karnataka" are stuffed with brinjal also called as eggplant and fried in oil. The dish has a whole lot of rich and ground masala flavor to the gravy itself. At Archana's Kitchen we have made it by consuming less oil by sauteing well on the pan itself. The stuffed brinjal eggplant curry is ready!

Stuffed brinjal | ennegayi recipe instructions

  1. In a pan, heat 1 teaspoon oil. add chanadal, urad dal, chillies, cumin seeds, cinnamon and cloves. fry the masala on a medium flame until the colour changes. cool the masala. grind together coconut, jaggery, rasam powder and the roasted masala, into a fine paste. add 1/2 cup water to help grinding the masala..
  2. Add salt to taste and tamarind paste. mix well and keep aside. slit the brinjals lengthwise making 4 slits. stuff the paste into the brinjals. in a big pan, add 2 tablespoons oil. when it’s hot, add mustard seeds and asafoetida. place all the brinjals, turn it around so that the oil coats the brinjals from all sides..
  3. Cover and cook on medium flame. in between turn the brinjals around, so that they are cooked from all sides. this step takes about 20 mins. the brinjals are done, when it’s soft to touch from all sides. to the leftover masala, thin it down by adding 1 cup water. pour it onto the brinjals. give it a good mix, cover and cook until the oil separates from the masala. serve it hot with chapati/rice/jowar roti..
  4. Recipe video - https://youtu.be/iIzBSByP0E0.

Place it in a serving bowl. Serve this curry with plain rice roti or cooked rice or with any other less spicy flatbread. How to make stuffed brinjal or bharli vangi. You can also chop them and soak in salted water. Dry roast the peanuts first, when they start to become brown, add the sesame seeds followed by desiccated coconut.

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