eggplant sidedish
eNagaayi means eNNe (oil) + kaayi (vegetable). The eggplants are fried in oil and then the masala is added. The tiniest variety of the eggplants must be used for this eNagaayi.
eNagaayi is very popular and commonly made in North karnataka belt of Hubli, Dharwad, Bijapur etc It is made as a sidedish with joLada rotti. (jowar rotti)
There are lots of versions of this eNagaayi. This is my MIL’s recipe and I like it a lot. She makes it usually for dinner along with chapati or akki-rotti.
The eggplants must be carefully chosen for this dish and then 4 cuts must be made into it from the bottom, with the crown of the eggplant being kept intact. The cuts are needed to allow the eggplant to cook well.
Ingredients
- Eggplants (readied as mentioned above) - 10 to 12
- Mint leaves (pudina) - half cup
- Green chillies - 2
- Onion - 2 average onions or 1 big one cut into small pieces
- Tomatoes - 2 small or 1 big cut into small pieces
- Cilantro - about half the quantity of mint leaves
- Red chillies - 4 to 5
- Grated coconut - 2 tablespoons
- Coriander seeds - 1 teaspoon
- Cinnamon - 1 inch stick
- Jeera - a pinch
- Peppercorns - 2
- Salt to taste
- Oil
Method
- In a wide bottomed kadai, heat about 4 tablespoons of oil and add half portion of the onions and fry till translucent.
- Now add half portion of tomatoes and a few pudina leaves and fry for a while.
- Add the eggplants and keep frying on a low flame with some salt.
- Meanwhile, in a separate pan, fry all the remaining ingredients except cilantro and coconut on a low flame for about 7-8 minutes. You should be getting a very nice aroma by now.
- Keep stirring the eggplants in the other kadai.
- Now grind all the fried items along with cilantro and coconut with some water.
- When the eggplants are cooked, add this masala to it and give it a thorough boil.
- Allow it to cook for some more time to get the desired consistency.
- Serve with chapati or akki (rice) roTTi or joLada (jowar) roTTi.
Preparation time: 45 minutes