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A classic North Karnataka dish featuring tender baby eggplants simmered in a rich, aromatic gravy made from peanuts, sesame, and coconut. This flavorful curry, with its perfect balance of spicy, tangy, and sweet notes, pairs beautifully with jowar roti or chapati.
For 4 servings
Roast the Masala Ingredients
Prepare the Masala Paste
Prepare and Stuff the Eggplants
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A classic North Karnataka dish featuring tender baby eggplants simmered in a rich, aromatic gravy made from peanuts, sesame, and coconut. This flavorful curry, with its perfect balance of spicy, tangy, and sweet notes, pairs beautifully with jowar roti or chapati.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 321.09 calories per serving with 6.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Eggplants and Cook the Masala
Simmer the Curry
Garnish and Serve
You can add 1 tablespoon of poppy seeds (khus khus) along with the other spices while roasting for a creamier texture and richer flavor.
For a nut-free version, you can omit the peanuts and increase the amount of sesame seeds and dry coconut slightly.
To speed up the cooking process, you can cook the curry in a pressure cooker. After sautéing the eggplants and masala, add water and pressure cook for 1-2 whistles on medium heat.
Add a few drumstick pieces or a potato (cubed and pre-cooked) along with the eggplants for added texture and flavor.
The use of peanuts, sesame seeds, and coconut provides monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Eggplants contain antioxidants like nasunin, while spices like turmeric provide curcumin. These compounds help protect the body against damage from harmful free radicals.
Peanuts and sesame seeds contribute a good amount of plant-based protein, making this dish a satisfying and nutritious option for vegetarians and vegans.
One serving of Badanekayi Ennegayi (approximately 250g) contains around 300-350 calories, primarily from the oil, peanuts, and coconut used in the gravy.
Yes, it can be a healthy dish. Eggplants are rich in fiber and antioxidants. The use of peanuts and sesame seeds provides healthy fats and protein. To make it healthier, you can reduce the amount of oil used.
Small, round, or oval purple or green brinjals (eggplants) are ideal for this dish. They should be tender and have minimal seeds.
Bitterness in the gravy is usually caused by over-roasting or burning the spices, especially the sesame seeds or coconut. Always roast on low heat and remove the ingredients from the pan as soon as they are aromatic and lightly colored.
Yes, for a sattvic or Jain version, you can omit the onion and garlic. The dish will still be flavorful due to the rich blend of roasted spices, nuts, and coconut.
Leftover Badanekayi Ennegayi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.