Stuffed Brinjal - Badanekayi Ennegayi

Stuffed Brinjal - Badanekayi Ennegayi


Small purple brinjals- 10
Onion- 1 (finely chopped)
Mustard seeds- 1/2 tsp
Oil- 4 to 5 tbl sp
Curry leaves- few

For masala stuffing:

Peanut/grounuts- 2 tbl sp
Kopra or fresh coconut- 1/2 cup
Sesame seeds- 2 tsp
Chana dal / Roasted gram dal- 2 tsp
Coriander seeds- 1 tsp
Urad dal- 1 tsp
Cumin seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Red chillies - 2-4 (as per your taste)
Curry leaves- few
Oil- 1 tsp
Turmeric powder- 1/4 tsp
Ginger-garlic paste- 1/4 tsp
Salt to taste
Tamarind- grape sized
Jaggery- 1/4 tsp


For this recipe purple small sized brinjals are used.
Cut the brinjals in x-shape without taking off the stalk.
Immediately place in water so that brinjals doesn't change colour and also to get rid of bitterness.

Dry roast the peanuts & sesame seeds separately.

Heat a tsp of oil  fry the Red chilly, chana dal, coriander seeds, urad dal, Cumin seeds, fenugreek seeds , curry leaves.

Dry roast the coconut till they turn slightly golden brown.

Grind the above ingredients by adding only little water and salt, tamarind, jaggery, ginger-garlic paste & turmeric powder.

Stuff the masalas into the brinjal.

Heat oil in a pan fry the mustard seeds and curry leaves & onion till turn transparent.

Place the stuffed brinjals & carefully roast the two sides of stuffed brinjals for about 2 minutes.

Now add the remaining masala & some water and close the cooker lid and cook for about 5- 10 minutes on medium flame.
Stuffed Brinjal - Badanekayi Ennegayi
Stuffed Brinjal - Badanekayi Ennegayi
Serve hot with chapathi, rotti or rice.

About Ashwini Bhat


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