Discover the aromatic richness of Badanekai Yennegai, North Karnataka’s signature dish of stuffed brinjals simmered in a spicy, nutty coconut gravy. This beloved curry is famed for its luscious oil-infused sauce and petite purple brinjals, slit and brimming with a flavorful paste of roasted peanuts, sesame, dry coconut, and warming Indian spices. Each bite carries the robust essence of Karnataka, making this dish the perfect pairing with jowar rotti or bhakri, though it is equally enjoyable with chapati or plain rice.
Unlike the many brinjal curries celebrated across regional Indian kitchens, Badanekai Yennegai holds a nostalgic charm, especially for those who’ve savored it in rural North Karnataka. The unique choice of baby eggplants with purple and white streaks, stuffed whole, sets this recipe apart. Generous use of oil is key—’Enne’ means oil in Kannada—so don’t skimp! With a quick stuffing and simmer, this crowd-pleaser brings together comfort and bold spice, transporting you to the heart of Karnataka with every comforting spoonful.
Badanekai Yennegai – Authentic North Karnataka Stuffed Brinjal
Print RecipeIngredients
- ¼ cup peanuts
- 2 tsp sesame seeds / til
- 2 tsp oil
- 2 tsp chana dal
- 1 tbsp coriander seeds
- 1 tsp cumin / jeera
- ¼ tsp fenugreek seeds
- 10 dried red chilli
- few curry leaves
- ½ cup dry coconut / kopra , sliced
- small ball sized tamarind
- 1 tbsp jaggery / gud
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup water
- 10 small brinjal / eggplant
- 3 tbsp oil
- 1 tsp mustard
- few curry leaves
- ½ cup water
Instructions
Begin by keeping the stalks intact and making deep x-shaped slits in the brinjals.
Prepare a masala paste by roasting peanuts, sesame, chana dal, coriander, cumin, fenugreek, red chillies, and dry coconut. Blend with tamarind, jaggery, turmeric, salt, and water to a thick mixture.
Gently stuff this masala paste into all the brinjals and set aside.
Heat oil in a heavy-bottomed pan; add mustard seeds and curry leaves to temper.
Carefully arrange the stuffed brinjals in the pan and sauté over medium heat until they begin to soften and change color.
Pour the remaining masala paste over the brinjals, add water to adjust the consistency, and mix gently to coat.
Cover and cook on a low flame for 20 minutes, or pressure cook for two whistles, until brinjals are tender and the gravy is thick and glossy.
When the oil surfaces, the Yennegai is ready. Serve piping hot with your preferred flatbread.
Notes
Tips:
Select small, fresh brinjals with purple and white patches for best results; avoid large, matured eggplants. Always slit the brinjal to retain shape while stuffing, never chop into pieces. Be liberal with oil while cooking—this defines the authentic taste and texture. Adjust water for gravy thickness to suit your preference.
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