Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe)
Introduction
Karnataka Style Badanekai Yennegai Gojju, also known as Stuffed Brinjal Recipe, is a celebrated delicacy from North Karnataka cuisine. This dish is all about tender brinjals (eggplants) infused with a rich, aromatic, and flavorful masala. Traditionally fried in oil, we’ve adapted the recipe to use minimal oil, making it a healthier yet equally delightful option. This recipe is perfect when paired with Jolada Roti (Jowar Bhakri) or steamed rice for a wholesome lunch.
Ingredients
Main Ingredients
| Ingredient Name | Quantity |
|---|---|
| Small Brinjal (Baingan/Eggplant) | 6, quartered |
| Onion | 1, sliced |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Oil | For cooking |
| Salt | To taste |
| Coriander (Dhania) Leaves | 2 sprigs, chopped |
For the Masala
| Ingredient Name | Quantity |
|---|---|
| Pearl Onions (Sambar Onions) | 1 cup |
| Kala Jeera | 1 teaspoon |
| Ajwain (Carom Seeds) | 3 cloves |
| Cloves (Laung) | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Dry Red Chilies | 4 |
| Sesame Seeds (Til Seeds) | 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 (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 15 g |
| Protein | 5 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sodium | 230 mg |
Preparation Time
| Activity | Time Required |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
Instructions
Step 1: Prepare the Masala
-
Dry Roast Ingredients:
In a pan, dry roast the following ingredients on medium heat until aromatic:- Kala jeera
- Coriander seeds
- Raw peanuts
- Dry red chilies
- Poppy seeds
- Cloves
- Cinnamon stick
-
-
Grind the Masala:
Transfer the roasted ingredients to a grinder. Add:- Pearl onions
- Grated coconut
- Tamarind
- Jaggery
Grind everything into a smooth paste, adding a small amount of water to adjust consistency.
Step 2: Stuff the Brinjals
- Gently make slits in the brinjals and stuff them with the prepared masala.
- Set aside the stuffed brinjals and reserve any leftover masala for the gravy.
Step 3: Cook the Brinjals
- Heat oil in a pressure cooker over medium heat.
- Add mustard seeds and let them crackle.
- Add the sliced onions and sauté until translucent.
- Carefully place the stuffed brinjals into the cooker and fry them gently, turning occasionally to ensure even cooking.
Step 4: Prepare the Gravy
- Once the brinjals are half-cooked, pour in the leftover masala along with ½ cup of water.
- Mix well, ensuring the masala coats the brinjals evenly.
- Cover the pressure cooker and cook for 2 whistles.
Step 5: Thicken the Gravy
- Allow the pressure to release naturally.
- Open the lid and simmer the mixture, stirring occasionally until the masala thickens and oil begins to separate.
Step 6: Garnish and Serve
- Sprinkle freshly chopped coriander leaves over the dish.
- Serve hot with Jolada Roti (Jowar Bhakri), North Karnataka Spiced Drumstick Sambar, or steamed rice for a complete meal.
Pairing Suggestions
- Main Course: Jolada Roti or Rice
- Side Dish: Nuggekai Kharbyaali (Spiced Drumstick Sambar)
- Accompaniment: Fresh curd or buttermilk
This traditional recipe is a wholesome, authentic taste of Karnataka’s rich culinary heritage. The perfectly stuffed brinjals in their rich masala gravy are bound to become a favorite on your lunch table!
