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Eggplant / Badanekayi Enegai

Recipe Name: Eggplant / Badanekayi Enegai

Category: Vegetarian

Cuisine: North Karnataka

Course: Curry

Recipe Main Ingredient: Eggplant
Eggplant Enegai

Recipe Brief Description: Eggplants (Badanekayi), slit and stuffed with a spicy peanut based paste, cooked slowly to tender in a heavy bottomed pan. Its Tastes awesome with jolada rotti, chapathis and rotis.

Recipe Ingredients

  • Eggplants / Badanekayi – 8-9 (purple ones)
  • Onions – 1 number (chopped)
  • Garlic-ginger paste – 1 tbsp
  • Oil – 4 tbsp
    For the masala stuffing
  • Dry red chilies – 7-8 numbers
  • Peanuts – 2 tbsp
  • Dry coconut – 1/2 cup
  • Cinnamon – 1 inch
  • Coriander seeds – 1 tbsp
  • Cloves – 3-4 numbers
  • Ground nut – 2 tbsp
  • Til seeds – 2 tbsp
  • Onion - 1 number
  • Jaggery - 1 tbsp
  • Tamarind - 1 tbsp
  • Salt to taste

    Cooking Time: 20 minutes

    Preparation Method:
  • Wash the eggplant and pat dry. Slit them from the tip to 3/4 the length, keeping the stem as it is.
  • Heat 2 tbsp of oil in a pan and roast the red chilies, coriander seeds, cinnamon, cloves, til seeds, ground nut, once almost done, add onions and stir till golden brown.
  • Cool it, and add dry coconut, jaggery, tamarind, salt and grind to a thick paste, adding very little water.
  • Stuff the slit eggplants with this ground masala, filling each with about a table spoon of the paste and keep in a plate. reserve the remaining masala for later use.
  • Heat oil in a thick bottomed pan, add the chopped onion, garlic-ginger paste and stir till golden brown.
  • Place the stuffed eggplants one beside the other, with the stem up, arranging in a single layer. Cover and cook on medium heat for 10-15 minutes, stir in between, till they are cooked well and tender.
  • Now, add the remaining masala and adjust the consistency with sufficient water, add salt.
  • Cover and cook till the gravy begins to boil. stir it occasionally, but very gently so that the eggplants are intact.