Jan 7, 2014

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.  


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
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


  • 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

No comments:

Post a Comment