Petitchef

BADNEKAYI ENNEGAYI(STUFFED EGGPLANT)

Main Dish
5 servings
25 min
45 min
Very Easy

Ingredients

5

For the Masala:

Preparation

  • Dry roast the coriander seeds, jeera, red chilies, cloves, cinnamon, til and peanuts until the peanuts start popping a little(make sure none of the spices are over roasted).
  • Grind the roasted spices with coconut, onion, tamarind, and salt; Add just enough water to make it a coarse paste; Keep aside.
  • Slit the washed eggplants lengthwise . Stuff the eggplants with the ground masala and keep aside.
  • Save the remaining masala for making the gravy. Heat oil in a Saucepan; Temper with mustard seeds, Asafoetida and curry leaves.
  • Add finely chopped onions and saute for a minute. Slowly drop the stuffed eggplants one by one into the pan(Let the gas flame be in Sim).
  • Flip the eggplants once in a while, so that they are cooked on all sides;Saute regularly and continue to cook covered, until the eggplants are done. Add the gravy and mix well .
  • Cover the saucepan and let the masala settle well with the eggplants. Add little water if you feel the mixture is dry.
  • Saute for 8-10 minutes and now the ennegayi is ready.


Photos

BADNEKAYI ENNEGAYI(STUFFED EGGPLANT), photo 1
BADNEKAYI ENNEGAYI(STUFFED EGGPLANT), photo 2

Questions:






Rate this recipe:
Generate another secure code  = 

You may like

Recipe Bbq stuffed squid & bbq stuffed chicken
Bbq stuffed squid & bbq stuffed chicken
4 servings
25 min
Very Easy
Recipe Stuffed brinjal/egg plant, ennegayi palya
Stuffed brinjal/egg plant,ennegayi palya
6 servings
40 min
Very Easy
5 / 5
Recipe Eggplant tempura
Eggplant tempura
6 servings
1 h 19 m
Very Easy
5 / 5
Recipe Eggplant caviar dip
Eggplant caviar dip
4 servings
45 min
Very Easy
Recipe Eggplant rollatini parmigiana style
Eggplant rollatini parmigiana style
4 servings
1 hour
Very Easy

Recipes

Menu planner
Petitchef will make it possible to plan your menu daily, weekly, in advance for the holidays.

You can also print the weekly menu here.

Daily Menu

Daily menu
To receive the Petitchef tasty newsletter, please enter your email