Every Karnataka household has its favorite ennegai recipe, and this one is our favorite by far! Thanks to my husband, who learned it from his mother and later passed it on to me.
The list of ingredients for this delicious recipe may look like a lot. Trust me, the process is really simple. What makes this dish stand out is the addition of hucchellu or Niger seeds, which adds a mild nutty flavor.
Pair this scrumptious curry with ghee-smeared phulkas or chapatis. You can have it with plain cooked rice with a dollop of ghee, too. You are sure to enjoy and crave more!
Yield: 3 adult servings
Cook time: 40 minutes
Ingredients:
4 tbsp hucchellu or Niger seeds
4 tbsp Peanuts
3 tbsp Coconut
Tamarind juice of a small marble-sized tamarind
1/4 inch Ginger root
4-5 Garlic cloves
1 cup of Coriander leaves
1 small Onion, chopped
1/2 tbsp Red chili powder
1/4 tbsp Garam Masala
1/2 tbsp coriander powder
Salt
10 purple brinjals, as shown
5-6 tbsp cooking oil
1/4 tsp mustard seeds
2 green chilies, slit into halves
A sprig of curry leaves
water
Method:
Dry roast Niger seeds, and peanuts separately in a pan for a couple of minutes and grind them into a powder. Transfer the powder into a mixing bowl.
Into the mixer jar, add grated coconut, ginger, garlic, coriander leaves, and tamarind water, and make a paste. Transfer this paste into the same mixing bowl. Into the mixing bowl, add chopped onion, red chili powder, salt, Garam masala, and coriander powder. Mix the ingredients well.
Wash brinjals and pat them dry and slice them as shown in the video. Fill the masala into each brinjal and set aside.
Heat oil in a deep pan. Once the oil is hot enough, add mustard seeds. Allow the mustard seeds to pop. Then add green chilies and curry leaves. Transfer each brinjal carefully into the pan as shown. Stir them for a few seconds. Cover and cook them for 4 to 5 minutes on medium heat, stirring them occasionally during cooking. Then add the remaining masala and some water to allow the masala and brinjals to cook thoroughly. Cover and cook for up to 20 minutes or until brinjals are cooked through, stirring occasionally to avoid getting the curry burnt.
Taste for salt and adjust if necessary. Serve delicious stuffed brinjal with ghee-smeared phulkas, chapatis, or rice with a dollop of ghee, and enjoy!
Watch this recipe on YouTube:
Swaadista 
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