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.
Today, I am sharing the recipe which I often make at home.
- 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 :
- 1/4 kg brinjal
For the stuffing :
- 2 tbsp coconut
- Coriander leaves
- 1teaspoon chili powder
- 1 tablespoon roasted peanut
- 1 teaspoon cumin
- 1 teaspoon sesame seed
- 1 onion
- salt
For the seasoning :
- 3 tablespoon oil
- 1/2 teaspoon mustard
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
Method:
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.