Stuffed Brinjal aka Enne Badanekayi is a popular dish from North Karnataka. Small sized brinjals stuffed with a prepared mixture of coconut and other spices is cooked to make a delectable accompaniment. It is usually paired with millets flatbread as jowar or bajra.
Stuffed Brinjal is prepared in various ways. Every region of Karnataka has its own way of making, a slight variation in the ingredients. Few people add sambar masala to the stuffing while a few others make it sans onion.
About brinjal :
Brinjal is a n Indian crop. The scientific name of brinjal is Solanum Melongena. It is also known as egg plant and aubergine. It is a good source of minerals and vitamins. Different variety of brinjals are available such as purple colour, light green colour and large ones. The large ones are usually used in making raita or bhartha as it is commonly called.
About stuffed brinjal :
- Use small size brinjals.
- Once you decide to make it, buy fresh ones and prepare the dish.
- Do not add water while cooking. Allow it to cook on a low flame. It is called as Enne Badanekaye in Kannada for a reason, it is stuffed and cooked in oil.
lovers,Ingredients that goes in Enne Badanekayi :
- Brinjal : Choose small ones to make enne badanekayi.
- Fresh coconut: We need fresh coconut but incase if you do not get fresh coconut, use desiccated coconut
- Coriander leaves
- chili powder
- peanut : It has to be roasted and powdered.
- cumin
- sesame seed
- onion
- salt
- oil: Any neutral cookinh oil
- mustard
- asafoetida
- turmeric powder
The cooking of stuffed brinjal :
The making of stuffed brinjal is quite a lengthy process but the efforts you put in is all worth it in the end. From the bringing of small brinjals to make the incision, preparing the filling, meticulously filling into each one and finally cooking on a moderate heat needs no less of a time. It is delicious and pairs well with jowar roti. You can also enjoy it with chapathi or phulka.
Stuffed Brinjal
Ingredients
Equipment
Method
- Grind all the ingredients together for stuffing except onion. Remove it in a bowl.
- Cut onion finely. Mix it in the stuffing.
- Slit the brinjal on top on all the four sides.
- Put the stuffing in it, the remaining can be used fir the gravy later.
- Make seasoning, put the stuffed brinjal in it, cover and let them cook. They should be tender.
- Put the remaining stuffing in it along with some water.
- Let cook for sometime.
- Stuffed Brinjal is ready to serve.
If you ever make Stuffed Brinjal in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
I had this once at a restaurant and it tasted so amazing. Can’t wait to try out this recipe.
Thankyou for the visit. I hope you like it.
Thumbu badanekayi or stiuffed brinjal with jolada rotti (rather than ennegayi) is something we used to relish growing up ! thanks for sharing your version of the recipe..
This is exactly what my mom used to make. I am now tempted to make some for lunch. Think I will.
Amma made a version of this with her brinjal crop. We loved having them always.