Badanekayi Ennegayi | Stuffed Baingan

Stuffed Baingan / Badanekayi Ennegayi is very well known dish from North Karnataka and few parts of Maharashtra. This recipe is from a TV show,i don’t actually remember,i got it from my recipe file ,handwritten on a old piece of paper.Whenever i eat this with Jowar roti,i’ll enjoy the taste in every bite,it tastes super delicious.

Believe me ,though it’s not authentic recipe, its one of the delicious Ennegayi/ stuffed baingan i have tasted,till date.You should definitely try this recipe for its rich thick gravy and perfectly cooked tender baingan.This gravy goes on well with Jowar Roti, Rice flour Roti and Bili Holige/ Stuffed Rice Flour Paratha.You can also have it with Chapathi too.

Recipe Card For Badanekayi Ennegayi /Stuffed Baingan

Badanekayi Ennegayi | Stuffed Baingan
Author: Muktha Gopinath
Recipe Category: Main Course
Recipe Cuisine: South India
Preparation Time: 05 minutes
Cooking time: 25 minutes
Servings: 6-7

Utterly Delicious,peanut based Badanekayi Ennegayi/Stuffed Baingan

Ingredients:

Small Brinjals: 250-300 grams
Onions:2 Medium
Tomato:2 Medium
Peanuts:1/3 Cup
Garlic :6- 8 Cloves
Dry Red Chillies: 7 + 1
Cumin Seeds:1/2 Tsp
Poppy Seeds:1 Tbsp
Fresh Coconut: 1/4 Cup
Jaggery :1/2 Tsp
Tamarind Pulp: 3/4 Tsp
Sprig Curry leaves:3
Oil :3 Tbsp+1 Tsp
Salt : 1 1/2 Tsp or as required

Instructions:

1. Dry roast peanuts.Take a pan add 1 tsp oil and fry onion, dry red chillies ,poppy seeds,cumin seeds,fresh coconut till fragrant, add tomatoes, turmeric,salt in order and fry well till tomatoes cook complete.

1. Grind together dry roasted peanuts,raw garlic,Tamarind and above fried onion ,tomato spices.Add 1/4 cup water and blend into a smooth paste.
2. Wash the brinjals and slit lengthwise into four,with quarters held together at the stalk.Stuff all the slit brinjals with grounded masala and reserve the remaining masala.
3. Heat oil in a kadai,add curry leaves , 1 broken red chilly and saute for a minute.Add the stuffed brinjals and saute for about ten minutes.
4. Add reserved masala and mix gently. Add 1 1/2 cup of water,jaggery ,cover and cook over a low heat till the brinjals are completely cooked and oil rises to the surface.

My Notes:
1.You can reduce the amount of poppy seeds to 1 Tsp and add 1 1/2 Tbsp of white sesame seeds.
2.Alternatively to dry red chilly ,you can use red chilly powder 1 Tbsp.I have used 3 Byadgi Chilli and 4 Guntur Chillies.
3.As you’ll stuff masala into brinjal,make sure to cook the onion,tomato and spices mixture completely before grinding. Taste the masala before stuffing and adjust salt.

Step-by Step Preparation Details:
1.Dry roast peanuts.Take a pan add 1 tsp oil and fry onion, dry red chillies ,poppy seeds,cumin seeds,fresh coconut till fragrant, add tomatoes, turmeric,salt in order and fry well till tomatoes cooked completely.Turn of the heat and allow it to cool completely.

2.Transfer it to a mixer and grind together dry roasted peanuts,raw garlic,tamarind and above fried onion ,tomato spices.Add 1/4 cup water and blend into a smooth paste.

3.Wash the brinjals and slit lengthwise into four,with quarters held together at the stalk.Stuff all the slit brinjals with grounded masala and reserve the remaining masala.

4.Heat oil in a kadai,add curry leaves , 1 broken red chilly and saute for a minute.Add the stuffed brinjals and saute for about ten minutes.

5.Add reserved masala and mix gently. Add 1 1/2 cup of water,jaggery ,cover and cook over a low heat till the brinjals are completely cooked and oil rises to the surface.