Karnataka Style Badanekai Yennegai Gojju (Stuffed Brinjal Recipe)
Embark on a culinary adventure to the heart of North Karnataka with this delightful recipe for Karnataka Style Badanekai Yennegai Gojju, a flavorful stuffed brinjal dish that encapsulates the region’s rich culinary heritage. This dish beautifully combines the earthiness of brinjals with a robust, spiced filling, perfect for a fulfilling vegetarian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 6, quartered |
| Onion | 1, sliced |
| Mustard seeds | 1 teaspoon |
| Sunflower oil | As needed for cooking |
| Salt | To taste |
| Fresh coriander leaves (Dhania) | 2 sprigs |
| Pearl onions (Sambar Onions) | 1 cup |
| Kala jeera (black cumin) | 1 teaspoon |
| Ajwain (Carom seeds) | 3 cloves |
| Cloves (Laung) | 3 |
| Cinnamon stick (Dalchini) | 1 inch |
| Dry red chillies | 4 |
| Sesame seeds (Til) | 2 teaspoons |
| Coriander seeds (Dhania) | 2 teaspoons |
| Poppy seeds | 1 tablespoon |
| Raw peanuts (Moongphali) | 1 tablespoon |
| Fresh coconut (grated) | 2 tablespoons |
| Tamarind | 18 grams |
| Jaggery (powdered) | 1 teaspoon |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approximately 180 |
| Protein | 5 grams |
| Fat | 10 grams |
| Carbohydrates | 20 grams |
| Fiber | 5 grams |
Preparation Time
| Description | Time (minutes) |
|---|---|
| Preparation Time | 10 |
| Cooking Time | 45 |
| Total Time | 55 |
Servings
| Description | Quantity |
|---|---|
| Servings | 4 |
Instructions
To create the Karnataka Style Badanekai Yennegai Gojju, we begin by dry roasting a medley of spices and nuts that will form the flavorful stuffing for our brinjals. In a dry skillet over medium heat, gently roast the kala jeera, coriander seeds, raw peanuts, dry red chillies, poppy seeds, cloves, and the cinnamon stick until fragrant, taking care not to burn them.
Once roasted, transfer these ingredients to a grinder, adding the grated coconut, pearl onions, tamarind, and jaggery. Blend everything into a smooth paste, adding just a splash of water to aid the process if necessary, but be cautious to keep it thick.
Next, take the quartered brinjals and stuff them generously with the prepared masala mixture, ensuring they are well-filled. Set aside any leftover masala for the gravy later.
In a pressure cooker, heat a drizzle of sunflower oil over medium heat, then add the mustard seeds. Once they crackle, toss in the sliced onion and sauté until they turn translucent and fragrant. Gently add the stuffed brinjals into the cooker, frying them carefully until they soften, being mindful not to break them apart. You can cover the cooker to help them cook through.
Once the brinjals have softened, incorporate the reserved masala along with ½ cup of water. Close the lid and cook for about two whistles on medium heat. After cooking, allow the pressure to release naturally, then sauté the mixture until it thickens, and you see some oil separating from the sides.
To finish, sprinkle chopped coriander leaves on top for a fresh touch. Serve your Karnataka Style Badanekai Yennegai Gojju hot, paired wonderfully with Jolada Roti (Jowar Bhakri) and Nuggekai Kharbyaali (North Karnataka Spiced Drumstick Sambar) alongside some steaming rice for a complete and satisfying meal.
Indulge in this dish, where every bite tells a story of tradition and flavor, bringing the essence of North Karnataka into your kitchen. Enjoy!
