Brinjal Curry (Ennegaai)

Brinjal/Egg Plants/Badane Kai,Benghan/Kattari Kai, is one of vegetable which is available plenty in the market around the whole year. It is one of the wonderful vegetable and liked by many. Yummy and tasty curries can be prepared with this veggie. Each state in India has its own style and traditional way of brinjal cooking.Bhartha or gojju, palya or ennegai, sambar or curry what ever you prepare with Brinjal it is always tasty and every one will surely like to have them and enjoy it.

Here I have tried Brinjal Ennegai of my own style as always. I have used some spices which are at home and home grown Dil Leaves (Sabbassige soppu in Kannada Language).
Lets see some benefits of Eating Brinjals in our diet.
Egg plants/Brinjals/Aubergin/badane kai/kattari kai/ Venkaya, are very rich source of fiber. They are low in soluble carbohydrates.They helps to regulate blood sugar level and blood pressure levels. It helps to bring down the cholesterol levels. Egg plant good amount of potassium properties. It also helps to bring down the level of Iron in the body. Egg Plants contain good level of water and low calorie and it is very good for people who wants to shed their weight. Brinjal contain good amount of fiber and it helps to prevent constipation. It contain good amount of Vitamin C, anti bacterial and anti viral properties
This Brinjal Curry is an easy dish and we can prepare it very easily. It goes well with almost all dishes like plain rice, all types of rotis, chapatis, poori, dosas.
Dil leaves are from our home garden and adding dil leaves adds to the taste.

 Lets see the recipe now:

Ingredients:

To cook :
Brinjal : 5 to 6
Tomatoes : 2
Dil Leaves : 1 small bundle (a small bowl)
To Stuff :
Rasam Powder : 1 Teaspoon
Curry powder (Vanghi baath powder:) :  2 Tablespoons
Coconut : 2 Tablespoons
To Season :
Oil : 2 to 3 Tablespoons (Any brand cooking oil).
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Ingh : a pinch
Curry Leaves : Handful
Green Chilly : 2
Salt : As required
To add :
Salt : a little
Tamarind Pulp : 2 Tablespoons
Jaggery : 2 Tablespoons
Methi Seeds : 1/4 Teaspoon
Coriander leaves : 2 Tablespoon
Coconut : 2 Tablespoons

Method : 

1.Wash and cut each brinjal in to four parts. (Do not cut the top portion). Soak in water.

2. Wash and cut green chilly, coriander leaves, tomatoes and dil leaves. Keep it aside.

3. Now mix Rasam powder, Vanghi baath powder, little salt and grated coconut. Mix it well.
4. Soak a marble size tamarind in hot water and squeeze out the pulp. Keep the pulp aside.

5. Take each brinjal and stuff the coconut  vanghibath powder mix and arrange them in a plate.

6, Keep a pan on the fire and heat. Add oil and mustard seeds, urid dal. Let the mustard seeds splutter.
7. Add green chilly,jeera and curry leaves. Fry for 10 seconds. Add cut tomatoes and fry nicely till they turn soft.

 
8. Now keep stuffed brinjals one by one in the pan and stir slowly.
9. Add turmeric powder and 1/2 glass of water. Cover the lid and let it cook nicely. (5 minutes). (Let the flame be medium and low).

10. Now add tamarind pulp, little more salt (if required) and jaggery. Stir it slowly and cover and cook again for another 5 minutes. (till it turns soft).
11. Mix it slowly and let all the water disappear from the curry. Add cut dil leaves and cook on low flame. (for a minute). Add remaining mixture (vanghi baath and coconut mixture) and stir slowly and  cook for 2 minutes on low flame. 

12. Add cut coriander leaves and shift the curry to a serving bowl. Add remaining coconut on the top and serve.

Note : 

You can use any brand of rasam powder and vanghi baath powder. I have used home made powders. Dry roast 1 table of (each) urid dal, channa dal, 3 to 4 cloves, an inch of cinnamon, 4 Tablespoon of daniya seeds (coriander seeds) red chilly (according to your taste). Add jeera/ cumin seeds at the end and powder all the ingredients once it is cooled. Adding rasam powder adds to the taste. Adding more or less jaggery and oil is optional. You can cook this curry in pressure cooker too. (be careful do not over cook). Adding different spice for the curry is optional.
Time : 25 to 30 minutes
Serves : 4 to 5