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About Recipe

How to make Ennegai

(59 ratings)
0 reviews so far
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Author : Vahchef
Main Ingredient : Brinjal Eggplant Aubergene
Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Ennegai
• Ginger one inch piece - .
• Red chilli powder 1 teaspoon - tablespoons.
• Jaggery - 10 grams.
• Til - 25 grams.
• Cooking oil ( groundnut oil or refined oil) - 6 tablespoons.
• Onion ( large ) - 2 pinch.
• Brinjals - 500 grams.
• Salt - to taste.
• Thadka ingredients 2 tablespoons - .
• Turmeric powder half tsp - .
• Water to cook - .

Fry TIL seeds till they start spurting and keep aside. After cooling, grind them in a mixie coarsely and keep it ready. Peal onions, cut into small pieces. peal ginger and cut into small pieces. Grind onions and ginger in a mixie to a coarse paste. Wash Brinjals and cut each of them into 4 pieces. ( select round brinjals which are purple in colour or purple stripes or green stripes. The long brinjals are not suitable. Select medium size of brinjals say 2 inch long and one inch in diameter ).cut pieces should be put in a pan of water. Heat oil in a thick bottom vessel or frying pan and add thadka ingredients. Add the onion ginger paste and saute. Fry till the oil leaves the side. Add the brinjal pieces and stirr. Add a glass of water and salt and cover with a plate containing water. Check several times and stir the contents. add water if necessary. When Brinjals are done add the chilli powder, turmeric powder, til powder and jaggery and add a little more water and cook forther for 5 minutes. The mixture shold contain slightly oily gravy. Serve hot with Jowar rotis preferable or Wheat chapathis or rotis. Take out and

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