Ennegayi Lite

A lighter, fuss-free version of the iconic North Karnataka Ennegayi! Tender brinjals simmered in a rich, nutty, tangy masala made with peanuts, sesame, and warm spices — all with minimal oil and zero effort. Perfect with rice, chapati or jowar roti.

Ingredients

Brinjals (small) – 7-8

Tamarind – lemon-sized ball

Oil – 2 tbsp

Red chillies – 4–5

Green chillies – 2–3

Curry leaves – 1 sprig

Peanuts – 2 tbsp

White sesame seeds – 1 tsp

Black sesame seeds – 1 tsp

Coriander seeds – 2 tsp

Jeera – ¼ tsp

Fenugreek seeds – ¼ tsp

Hing – ¼ tsp

Mustard seeds – ½ tsp

Jaggery – small pinch (optional)

Salt – to taste

Instructions

1. Dry roast peanuts and both the sesame seeds separately.
2. In a little oil, roast the rest of the masala ingredients — red chillies, coriander seeds, jeera, fenugreek, hing — until fragrant.
3. Let everything cool, then blend into a coarse masala powder.
4. Slice or slit the brinjals and soak them in water to avoid discoloration.
5. Heat 2 tbsp oil, add mustard seeds, curry leaves and green chillies.
6. Add the brinjals, pour in tamarind water (from a lemon-sized tamarind) and a pinch of jaggery.
7. Cook for 5 minutes, then add the prepared masala.
8. Simmer until the brinjals absorb all the flavour.
9. Serve with rice or roti.

Tips & Notes

• Use small, tender brinjals — they cook faster and soak up flavour beautifully.
• Soak immediately after slicing to prevent bitterness and blackening.
• Roast peanuts and sesame separately so they don’t burn and give a deep nutty flavour.
• Don’t over-grind the masala — a coarse texture gives the best authentic taste.
• Adjust tamarind depending on how tangy you like it; brinjal absorbs a lot, so slightly extra works well.
• Add jaggery carefully — just a pinch enhances flavour without making the dish sweet.
• Cook covered in the tamarind water first so the brinjals soften evenly.
• Simmer after adding masala to help the brinjals absorb all the flavours.
• Tastes even better the next day as the flavours develop more.