Petitchef

Badnekayi ennegayi(stuffed eggplant)

Main Dish
5 servings
25 min
45 min
Very Easy

Ingredients

Number of serving: 5
8 small purple coloured eggplants

1.5 tablespoon Oil

1 teaspoon Mustard seeds

A strand of curry leaves

A generous pinch of Asafoetida

1 onion cut finely

Salt as per taste


For the Masala:

3/4 cup Grated coconut

3  teaspoons Coriander seeds

2 teaspoons Jeera

3-4 Cloves

little cinnamon powder/stick

8-10  Dry Red Chilies, low/medium spiced

2 teaspoons Sesame seeds/Til,  white

10-12  Peanuts

1 teaspoon tamarind water(instead even 1 tomato can be used)

1 medium sized Onion cut

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 1BADNEKAYI ENNEGAYI(STUFFED EGGPLANT), photo 2




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