Engai is the signature dish of north Karnataka. Brinjal / eggplant is stuffed with masala and steamed or fried in oil until done. This dish contain multiple versions!! But I used to follow this version which I got the recipe from my mother in law (MIL) And I love this. It is very easy to prepare and tasty too. Engai goes well with joladha roti / Akki roti.
Small round Brinjal. : 10
Salt. : to taste
Oil. : 4 tbsp
Onions. : 1/4 cup
Red chili. : 6-7
Coriander Seeds. : 2 tbsp
Cumin seeds. : 1 tbsp
Fenugreek seeds. : 1 tsp
Sesame seeds. : 2 tsp
Garlic. : 9 clovers
Peanuts. : 1/4 cup
Coconut. : 3 tbsp
Tamarind Paste : 2 tsp
PREPARATION FOR MASALA:
Heat 1 tbsp of oil in a pan. When it’s hot add everything under “FOR MASALA” except Coconut and Tamarind.
Cool down the fried ingredients, then add tamarind, Coconut. Usually some people add Tamarind for boiling with brinjal but I like to add it with the paste.
Blend them coarsely with salt , little water ( chutney consistency ) and set aside.
PREPARATION FOR STUFFED BRINJAL:
Wash the brinjal and pat dry. Cut the stem of brinjal as shown.
Slit the brinjal as shown .
Do not cut them fully only three fourth of the eggplant should be cut.
Stuff the grounded masala into the eggplant.
when the stuffing is done. Heat a pressure cooker with 3 tbsp of oil. It can be cooked on a closed pan. But I used an easy method . Add all the Brinjal / Eggplant to the oil and add all the masala ( if u have extra) with 1/2 cup of water and close the lid.
Switch off the stove after one whistle. serve hot with joladha roti / kaki roti / chappathi / steamed hot rice. Enjoy the delicious engai with your family and friends.
Authentic enga I should be done with lot of oil. But I like this version, because we use only 4 tbsp of oil.
Make sure you don’t burn the engai in the pressure cooker.