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A classic Karnataka dish where tender baby eggplants are stuffed with a fragrant blend of roasted peanuts, coconut, and spices, then simmered in oil to create a rich, nutty gravy. It pairs beautifully with jolada rotti or steamed rice.
For 4 servings
Prepare the Eggplants
Roast and Grind the Masala
A classic Karnataka dish where tender baby eggplants are stuffed with a fragrant blend of roasted peanuts, coconut, and spices, then simmered in oil to create a rich, nutty gravy. It pairs beautifully with jolada rotti or steamed rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 319.93 calories per serving with 5.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Stuff the Eggplants
Sauté the Stuffed Eggplants
Simmer the Curry
Garnish and Serve
For a sattvic version, simply omit the onion and ginger-garlic paste. The dish will still be flavorful due to the rich masala.
Add 1 tablespoon of white poppy seeds (khus khus) or 5-6 cashews while roasting the masala ingredients. This will result in a thicker, creamier gravy.
For a Maharashtrian touch, add 1 teaspoon of Goda Masala along with the turmeric powder.
You can use the same stuffing and gravy base with other vegetables like baby potatoes, capsicum (bell peppers), or okra (bhindi).
The use of peanuts, sesame seeds, and coconut provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and provide sustained energy.
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
This dish is rich in antioxidants from various sources: nasunin in eggplant skin, vitamin E in peanuts, and curcumin in turmeric, which help combat oxidative stress in the body.
As a completely plant-based dish, it provides essential nutrients, vitamins, and minerals from vegetables, nuts, and seeds, making it a wholesome meal option.
One serving of Badanekayi Yennegai contains approximately 280-320 calories, depending on the amount of oil and nuts used. It's a nutrient-dense dish.
Yes, it can be a healthy dish. It's rich in fiber from eggplants, contains healthy fats from peanuts and sesame seeds, and gets antioxidant benefits from spices like turmeric. To make it healthier, you can reduce the amount of oil used.
Traditionally, it is served with Jolada Rotti (sorghum flatbread) or Bhakri. It also pairs wonderfully with chapati, phulka, or plain steamed rice.
Yes, if you have a peanut allergy, you can substitute them with an equal amount of cashews or increase the quantity of dry coconut and sesame seeds to maintain the nutty flavor and thickness of the gravy.
Leftover Badanekayi Yennegai 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 or in the microwave.
If the gravy is too thin, you can simmer it for a few more minutes without the lid to allow some of the water to evaporate. Alternatively, you can mix a teaspoon of gram flour (besan) in a little water to make a slurry and add it to the simmering curry to thicken it.
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