Badanekayi Ennegayi | Stuffed Brinjal Curry

Badnekayi ennegayi | Stuffed brinjal curry is a delicious North Karnataka side dish which can be served with jowar/jolada rotti or rice flour/Akki rotti or chapathi.

• Prep Time: 20 Mins
• Cook Time: 30 Mins
• Servings: 4

Ingredients:

For Masala paste:

• Chilli powder - 1 tsp
• Pepper powder - 1/2 tsp
• Cumin/Jeera powder - 1 tsp
• Coriander powder - 1 tsp
• Cinnamon - 1 inch piece
• Clove - 2 pieces
• Peanuts - 1/4 cup
• Sesame seeds/ til/ ellu - 2 tbsp
• Grated dry coconut - 3 tbsp
• Salt - 3/4 tsp

For Soaking:

• Small Brinjal/ badanekayi/ eggplant - 8 pieces
• Salt - 1/2 tsp
• Water

For Curry:

• Oil - 4 tbsp
• Mustard seeds- 1/2 tsp
• Cumin seeds/ Jeera - 1/2 tsp
• Curry leaves - few
• Onion (chopped) - 1 medium size
• Tomato (puree) - 2
• Jaggery - 2 tsp
• Salt- As required

Preparation:

1. Slit the brinjals partially into 4 parts like '+' mark without removing the stalk.

2. Soak all the brinjals in water, add salt and keep aside.

3. Prepare masala paste while the brinjals are kept for soaking.

4. Dry roast sesame seeds till they crackle and keep aside. 

In the same pan dry roast the peanuts until they become crisp and slightly brown.

5. Add grated dry coconut to the pan, dry roast 2-3 times. Take out and keep aside.

6. Allow the roasted ingredients to cool down, then transfer to a mixer jar along with the remaining masala paste ingredients.

 

7. Grind all the ingredients and make a thick paste by adding small quantity of water. 

8. Take out the brinjals kept for soaking. Stuff all the brinjals with prepared masala paste and keep aside.

9. In a kadai, heat the oil and add mustard seeds till they splutter.

Now add cumin seeds, curry leaves, chopped onion and fry until the onions turn translucent.

10. Add stuffed brinjals to the same kadai.

11. Add required salt and give a quick gentle stir. Cover the kadai and cook for 3 - 4 mins till the brinjals becomes semi soft.

While the brinjals are cooking, grind tomatoes in a mixer to prepare puree.

12. Now add remaining masala paste along with the tomato puree and mix well.

Cover and cook for 15 to 20 minutes in low-medium flame. Stir gently in between.

13. Once it is completely cooked, oil oozes out from the masala.

 

14. Add jaggery and mix well.

Serve the hot and delicious stuffed brinjal curry with jowar/jolada rotti or rice flour/Akki rotti or chapathi.

Enjoy!!!