Skip to content
Traditional Heritage
Ennegai (eggplant curry)
Ingredients
- 1 cup channa dal
- ½ cup urad dal
- 15 red chilies
- ½ cup coriander seeds
- ¼ cup cumin seeds
- ½ teaspoon cinnamon powder
- 2 cloves
- 15 curry leaves
- ½ teaspoon mustard seeds
- Pinch of asafoetida
- 10 small round eggplants cubed
- 2 sweet potatoes cubed
- 5 teaspoons oil
- ½ teaspoon of concentrated pure tamarind
- Salt to taste
- Garnish with curry leaves
Directions
- Dry roast each ingredient separately and powder; channa dal, urad dal, coriander seeds and cumin seeds.
- Add ½ teaspoon of oil to the pan and roast red chilies, curry leaves and cloves powder.
- Mix all the ingredients.
- Add the cinnamon powder to this.
- Warm oil in a pan, add mustard seeds, asafoetida and let it splutter.
- Add the eggplant, potatoes and salt, do not add water, let it cook.
- Sprinkle the masala and tamarind and stir for five minutes.
- Garnish with curry leaves.
