Authentic North Karnataka Stuffed Brinjal Curry (Badanekai Yennegai Recipe)
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!
