How long does Badanekayi Ennegai (Stuffed Brinjal Curry) take?

55 minutes from start to finish. That is 20 minutes of preparation and 35 minutes of cooking.

How many people does Badanekayi Ennegai (Stuffed Brinjal Curry) serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Badanekayi Ennegai (Stuffed Brinjal Curry) vegetarian?

Yes. No meat, no fish and no egg.

Is Badanekayi Ennegai (Stuffed Brinjal Curry) spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Badanekayi Ennegai (Stuffed Brinjal Curry)?

450 grams Brinjal, 2 grams Curry leaves, 35 grams Peanuts, 10 grams Chana Dal, 6 grams Coriander Seeds, 2 grams Cumin, and a few more listed on this page.

Do I need a pressure cooker for Badanekayi Ennegai (Stuffed Brinjal Curry)?

No, it is cooked in an open pot.

How many calories are in Badanekayi Ennegai (Stuffed Brinjal Curry)?

About 313 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Badanekayi Ennegai (Stuffed Brinjal Curry)Cook

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Badanekayi Ennegai (Stuffed Brinjal Curry)

Name: Badanekayi Ennegai (Stuffed Brinjal Curry)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian, Karnataka
Ingredients: 450 grams Brinjal; 35 grams Peanuts; 2 tsp Oil; 10 grams Chana Dal; 6 grams Coriander Seeds; 2 grams Cumin; 0.5 grams Fenugreek Seeds; 6 grams Dry Red Chilli; 2 grams Curry leaves; 6 grams White Sesame Seeds; 30 grams Dry Coconut; 15 grams Tamarind; 15 grams Jaggery; ½ tsp Turmeric Powder; 1½ tsp Salt; 100 ml Water, For Grinding; 3 tbsp Oil; 1 tsp Mustard Seeds; 150 ml Water, For Cooking

55 min
medium
Serves 4

Prep 20 min · Cook 35 min

Start cooking

7 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as ennegayi, badanekayi ennegayi, yennagai, badanekai yennagai · Veg · Curries & Gravies

Curries & Gravies Vegan Low carb Jain Gluten-free Dairy-free

Badanekayi ennegai is North Karnataka brinjal stuffed with roasted peanut, sesame and coconut masala, cooked in oil till soft. Medium-spicy, serves 4, about.

Low calorie

Ingredients

19 items

4 people

Brinjal450 grams
Peanuts35 grams
Oil2 tsp
Chana Dal10 grams
Coriander Seeds6 grams
Cumin2 grams
Fenugreek Seeds0.5 grams
Dry Red Chilli6 grams
Curry leaves2 grams
White Sesame Seeds6 grams
Dry Coconut30 grams
Tamarind15 grams
Jaggery15 grams
Turmeric Powder½ tsp
Salt1½ tsp
Water, For Grinding100 ml
Oil3 tbsp
Mustard Seeds1 tsp
Water, For Cooking150 ml

Contains: groundnut, sesame.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	313kcal	1252kcal
Protein	5.6g	22g
Carbohydrate	20g	80g
Fat	26g	102g
Fibre	7.4g	30g
Sugar	10g	42g

Cookd masalas for brinjal

Method

1
Wash the brinjals and keep the stalks on. From the bottom, cut a deep plus mark up to three quarters of the way, so the brinjal stays joined at the stalk. Keep them in water.
Brinjal
2
Dry roast the peanuts in a pan on medium flame for 3 to 4 minutes until the skins crack, and take them out. In the same pan, heat 2 tsp oil and roast the chana dal, coriander seeds, cumin, fenugreek seeds, dry red chillies and half the curry leaves for 2 to 3 minutes until fragrant. Add the sesame seeds and dry coconut and roast for 1 minute until the sesame pops. Cool.
PeanutsOilChana DalCoriander SeedsCuminFenugreek SeedsDry Red ChilliCurry leavesWhite Sesame SeedsDry Coconut
3
Grind the roasted spices and peanuts with the tamarind, jaggery, turmeric powder, salt and 100 ml water into a thick, slightly coarse paste.
TamarindJaggeryTurmeric PowderSaltWater
4
Drain the brinjals. Stuff each one with the paste, pressing it into the cuts. Keep the leftover paste.
5
Heat 3 tbsp oil in a wide kadai. Add the mustard seeds and, when they crackle, the rest of the curry leaves. Place the brinjals in one layer and fry on medium flame for 5 minutes, turning gently, until the skin changes colour.
OilMustard Seeds
6
Add the leftover paste and 150 ml water and mix gently. Cover and cook on low flame for 15 minutes, turning the brinjals once, until they are soft and oil floats on top.
Water
7
Serve hot with jolada rotti, chapati or steamed rice.

Before you start

How long does Badanekayi Ennegai (Stuffed Brinjal Curry) take?: 55 minutes from start to finish. That is 20 minutes of preparation and 35 minutes of cooking.
How many people does Badanekayi Ennegai (Stuffed Brinjal Curry) serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Badanekayi Ennegai (Stuffed Brinjal Curry) vegetarian?: Yes. No meat, no fish and no egg.
Is Badanekayi Ennegai (Stuffed Brinjal Curry) spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Badanekayi Ennegai (Stuffed Brinjal Curry)?: 450 grams Brinjal, 2 grams Curry leaves, 35 grams Peanuts, 10 grams Chana Dal, 6 grams Coriander Seeds, 2 grams Cumin, and a few more listed on this page.
Do I need a pressure cooker for Badanekayi Ennegai (Stuffed Brinjal Curry)?: No, it is cooked in an open pot.
How many calories are in Badanekayi Ennegai (Stuffed Brinjal Curry)?: About 313 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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