Badanekai Yennegai

"Badanekai Yennegai" is a classic recipe in North Karnataka cuisine. Jowar roti and Badanekai Yennegai is a iconic combination and it is widely popular around this region. 

I learnt this stuffed brinjal recipe from my mom. The shiny looking brinjals are cooked until they are pillowy in texture and coated with peanut-coconut paste.  

Ingredients

500 gms Brinjal (small round ones !!), slit lengthwise with crown intact

1 tsp Mustard seeds

1 tsp cumin seeds

1 spring of Curry leaves

1/4 tsp Turmeric powder

1 tsp Coriander powder

Salt

5 tsp Oil

 For the Masala

4 Green Chilies, roughtly chopped

1 Onion, diced

3 cloves of Garlic

1/2 cup Peanuts

1/2 cup Coconut

Method

• In a heavy bottomed vessel, roast peanuts and remove the skin. Keep it aside. Then in the same dish, heat a tsp of oil, add green chilies,  onions and garlic. Saute until onions turn brown
• Make a fine paste of fried ingredients along with coconut. Add 1/2 cup - 1 cup of water
  

• Heat 4 tsp oil on a skillet, add mustard seeds, cumin seeds, curry leaves, turmeric powder and coriander powder
• Add brinjals and fry for 5 minutes in medium heat setting

• Pour the masala  over brinjals . Adjust salt as per taste. Mix well

•  Next cook on medium heat for 15 minutes until brinjals are completely cooked 

• Serve hot with chapathi or jowar roti

Additional notes--

• If brinjals are not available, eggplant can be used
• There are many variations to this recipe. Red chilies can be substituted instead of green chilies and the amount of chilies can be varied depending on spice level