Badanekayi Ennegayi

Name: Badanekayi Ennegayi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g brinjal (small purple variety, washed and slit into quarters from base while keeping stem end intact); 0.5 cup peanuts (raw, skinless if preferred); 2 tbsp sesame seeds (white); 1 tbsp coriander seeds; 1 tsp cumin seeds; 4 pcs dried red chili (broken); 1 pcs onion (medium, roughly chopped); 5 pcs garlic (cloves); 1 inch ginger (peeled, chopped); 1 tbsp tamarind paste; 1 tsp jaggery (grated); 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp oil; 0.5 tsp mustard seeds; 8 pcs curry leaves; 0.5 cup water (for grinding and simmering)

RATING

4.5/5(48)

TASTE SCORE

8/10

Tender small brinjals slit and stuffed with a nutty, spiced masala, then simmered gently until silky and rich. This Karnataka favorite tastes wonderful with jolada rotti, chapati, or a simple bowl of rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

264 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Slit the brinjals.
Trim only the tough end of the stems if needed. Slit each small brinjal into quarters from the bottom, keeping the top intact so the masala can be stuffed inside.
TIPKeep the slits deep but do not cut through fully, or the brinjals may break while cooking.
roast · ~7 min
Roast the spices and peanuts.
1.Heat a dry pan over low-medium heat.
2.Add peanuts and roast until lightly golden and fragrant, 4 to 5 minutes.
3.Add sesame seeds, coriander seeds, cumin seeds, and dried red chili.
4.Roast for 1 to 2 minutes more, stirring often, then take off the heat and cool.
saute · ~5 min
Cook the onion, ginger, and garlic.
1.Heat 1 tsp oil in the same pan over medium heat.
2.Add onion and cook until soft, 3 to 4 minutes.
3.Add garlic and ginger and cook for 1 minute until the raw smell fades.
4.Cool the mixture slightly.
mix · ~4 min
Grind the stuffing masala.
Blend the roasted peanuts, sesame seeds, coriander seeds, cumin seeds, dried red chili, cooked onion mixture, tamarind paste, jaggery, turmeric powder, salt, and a little water into a thick, slightly coarse paste.
TIPKeep the masala thick so it stays inside the brinjals while simmering.
assemble · ~7 min
Stuff the brinjals.
Open each slit gently and fill the brinjals with the masala. Keep any extra masala aside for the pan.
temper · ~1 min
Make the tempering.
1.Heat the remaining oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and cook for a few seconds.
TIPUse a wide pan so the stuffed brinjals cook evenly without crowding.
saute · ~3 min
Arrange the stuffed brinjals in the pan.
Place the stuffed brinjals in a single layer. Add any leftover masala around them and cook gently for 2 to 3 minutes, turning once carefully.
simmer · ~15 min
Cook until the brinjals turn tender.
Add the remaining water, cover, and cook on low heat for 12 to 15 minutes. Turn the brinjals once or twice gently until they are soft and the masala turns glossy and coats them well.
TIPCook on low heat so the filling does not burn before the brinjals soften.
serve
Serve hot.
Serve Badanekayi Ennegayi hot with jolada rotti, chapati, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose small, similar-sized brinjals so they soften at the same time and hold the stuffing neatly.
2
Roast the peanuts and sesame just until aromatic; over-browning can make the masala taste bitter.
3
Grind the masala slightly coarse rather than silky smooth for the classic nutty ennegayi texture.
4
If the brinjals start sticking, sprinkle a little water around the pan instead of adding more oil.
5
Turn the stuffed brinjals with a spoon and spatula together to avoid tearing the softened skins.
6
This curry tastes even better after 30 minutes of resting, once the tamarind, jaggery, and spices meld.
7
Refrigerate leftovers for up to 2 days and reheat covered on low heat so the masala does not catch.