Engaay Palya – Brinjal Curry

This is one of my favourite dishes ever. Engaayi Palya. Its made of Brinjal. Brinjal is called as Badanekaayi in Kannada. Enne means oil in kannada. Thus the name Engaayi palya, as it is usually prepared with more of oil. Anyhow I have restricted myself to using less oil. Neverthless it tastes good.

It is one of the popular dishes of North Karnataka and some parts of South Karnataka like Chitradurga and neighbouring districts. It goes well with Raagi Rotis, Jowar Rotis and all types of Indian Rotis.

engaayi palya


Brinjal – 1/2 Kg
Ground nut seeds (senga) – 1 cup ( 100gm)
Coriander Powder – 1 spoon
Red Chilly powder – 1 spoon ( as per your requirement)
tomato boiled – 1
tamarind to taste – 1 inch
salt to taste

wash the brinjals along with stem.
keeping the stem intact slice the brinjal to 4 or 8 parts, so that you can put the stuffing inside.
else you can even cut into peices if you dont want to do stuffing. Both will taste the same.

roast the ground nut. then put it in mixer, powder that, then add coriander powder, chilly powder, one clove garlic, tamarind, grated coconut if available, boiled tomato. Grind well. Now insert this paste into brinjals. and keep aside.

take a kadai, put 4- 5 spoons oil, add mustard, jeera, turmeric powder, chopped onions. fry for a while.
now put all the brinjals in kadai. if Masala paste is still there add that also. Add salt. cook it on a low flame. Turn the brinjals to other side, once it is cooked. Add water if required. Leave it till brinjals are properly cooked. Now the engaayi palya is ready to eat.

stuffing can be done occasionally else you can slice the brinjal to long peices.


One comment on “Engaay Palya – Brinjal Curry

  1. Srinivas says:

    Thank you for explaining the process so easily. Your article has been very useful and helped us prepare the curry.


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