Yennegai / Brinjal Masala



This is a perfect side dish for Jowar roti, chapathi and roti. Do not confuse it with the North-karnataka enngai. This recipe is different from the North-karnataka enngai. I learnt this dish from my mother. She prepares this quite often with white rice and dalitoy. The recipe doesn’t need much oil and tastes excellent if you have made it right đŸ™‚ I mean right from roasting the ingredients to frying the brinjals to mixing everything. Recipe also demand a small quantity of grated coconut.

Baingan/Brinjal is very rich in Calcium, iron, magnesium and several other nutrients which aid proper functioning of your body.  Apart from this there are many skin,hair and health benefits such as controlling diabetes, helps in boosting memory, maintaining a good cardiovascular health, facilitating weight loss and many such benefits.

I personally try to include Eggplant/Baingan in our diet quite often. Though my better half never had a liking towards it. I make sure my family eats this vegetable at least ones in 10 days


Green Baingan (long ones) – 1/2 kg

Onion – 2 medium (thinly sliced)

Curry leaves – 2 spring

For masala :

Dry red chilli – 5

Coriander seeds – 1 tbsp

Oil –  2 tbsp

Fenugreek seeds/Methi – 1/2 tsp

Grated coconut – 1 tbsp

Tamarind – marble sized

Salt to taste


Dividing it in parts :

Part 1 : Cutting the eggplant/Baingan/brinjal and marinating

Part 2 : Roasting ingredients and grinding

Part 3 : Mixing the baingan/brinjal with the masala

Part 1 : Cutting the eggplant and marinating

  • Wash the baingan/brinjal thoroughly and pat it dry
  • Chop them lengthwise and place them in a bowl full of water
  • When you are done chopping all of them, discard the water and sprinkle salt on the chopped baingan/brinjal and mix
  • Let it sit for the next 10-15 minutes
  • Meanwhile we can proceed with the next step

Part 2 : Roasting the ingredients and grinding

  • In a pan/kadhai, add 1/2 tsp oil and allow it to heat
  • Add red chillies and roast them untill they change their colour
  • Add coriander seeds and methi seeds next and dry roast them
  • Add grated coconut and tamarind and continue roasting
  • Turn off the gas flame and allow this to cool for sometime
  • Transfer it into a mixer jar, and grind this into a paste (not too smooth)

Part 3 : Mixing baingan/brinjal with the masala

  • In the same pan, add the remaining oil and allow it to heat
  • Add curry leaves. Allow the curry leaves to curl.
  • Add chopped onions and fry them till they turn translucent
  • Squeeze out excess water from the brinjal and put it in the kadhai.
  • Fry the brinjals and onions well. Continue till the raw smell of the brinjal disappears.
  • The brinjal should be slightly under cooked. Do this on high flame.
  • Add the ground masala to this and mix. Lower the flame to medium.
  • Add 1/4 cup water if necessary and add salt
  • Continue frying the masala till oil starts separating from them.
  • Turn off the gas and serve with roti


  • Make sure you squeeze out all the excess water from the marinated brinjals
  • The spice level can be altered according to your preference
  • This particular recipe suits best for the long green brinjals only. The purple one mashes completely in the masala and doesnt taste good.




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