Brinjal Yengai
4 Servings ~ 25 Minutes
  • 6-7 Small Brinjals/eggplant
  • 1/2 Tsp Mustard
  • 1 Tbsp Oil
  • 1 Spring Curry leaves
  • 1 Onion - Sliced
  • 2 Big pinch of Asafoetida/Hing
  • Salt to taste
  • 2 Tbsp Dry coconut gratings
  • 1 1/2 Tbsp Peanuts
  • 1 Tsp Sesame seeds
  • 2 Tbsp Onion pieces
  • 1/4" Ginger piece
  • 1 Spring Curry leaves
  • 1/2 Tsp Red chili powder
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Cumin seeds powder
  • 1/4 Tsp Turmeric powder
  • 1/4 Tsp Tamarind Pulp
  • Jaggery of groundnut size (optional)
  • Salt to taste
  • 1 Tsp Oil

Badanekayi Ennegayi/Ennai kathirikkai kuzhambu

Badanekayi ennegayi, the name itself makes the mouth water. It is a delicious curry that goes well as a side dish with Rice/Akki roti or Jowar Roti, Wheat roti, chapati, dosa and idli. Here the tender fresh small/ baby brinjals are used. This recipe is cooked in different ways. Here I am posting the one that is common in Northern Karnataka, which they have it with jowar roti or jolada rotti.
My mom makes this when ever she gets the small brinjals and she has even tried with small capsicum..they both taste great…I don’t get such small capsicums here, so i always end up making Badanekayi Ennegayi. You can try filling this same stuffing into small capsicum and cook in an open pan with lid closed rather than a pressure cooker.

Here is the wonderful recipe:


Making Stuffing:

– Heat a pan on low frame and fry roast the peanuts till some brown spots appear on them. Remove and keep aside.
– Add the sesame seeds to the same pan and allow spluttering. Remove and keep aside.
– Heat oil in the same pan, add onion, ginger and curry leaves and fry till onion is translucent/soft.
РTo a mixer jar add the dry coconut,roasted peanuts, sesame seeds, red chili, coriander, cumin and turmeric powders along with  salt. Grind to a powder.

Brinjal Yengai
– Now add in the fried onion mixture, jaggery and tamarind paste.
– Add little water to the jar and grind to a thick paste.

Brinjal Yengai

Making Ennegaye:

– Do not remove the stalk as this will hold the pieces together.
– Slit each Brinjal into 4-8 parts so that the stalk holds all the four parts together.

Brinjal Yengai
– Check inside to spot and remove any spoiled part or any worm.
– Wash 2-3 times in water.
– Stuff each Brinjal with the masala in such a way that it fills the center and the sides of each of the parts.

Brinjal Yengai
– Heat oil in a pressure cooker. Add mustard seeds and allow spluttering.
– Add in the onions, curry leaves and Asafoetida and stir fry till onion is translucent/soft.
– Add in the stuffed brinjals.

Brinjal Yengai
– Stir for a minute on low flame.
– Add the remaining stuffing masala and 1/2 cup water to the mixer jar to remove any paste left in the jar and pour into the pressure cooker.
– Mix and check salt ( we have already added to the stuffing. Add if required add more salt.
– Cover the lid of the cooker and cook for 1 whistle or till brinjal’s are soft but intact.
– Add water if you want a thinner version of the curry.
– Serve hot with Rice/Akki roti or Jowar Roti, Wheat roti, chapati, dosa or idli.

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