Badanekai Yennegai

Recipe by
Total Time:
30-45 minutes
Rated 4.5 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Medium

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How to Make Badanekai Yennegai

  • Dry roast the coriander seeds, jeera, red chillies, cloves, cinnamon, til and peanuts.
  • Grind the roasted spices with coconut, onion, tamarind, jaggery and salt to make a coarse paste and keep aside.
  • Make two slits on the eggplants, lengthwise retaining the stalk.
  • Stuff the eggplants with the ground masala and keep aside.
  • Save the remaining masala for making the gravy.
  • Heat oil in a pan, temper with mustard seeds, asafoetida and curry leaves.
  • Add finely chopped onions and saute for a minute.
  • Slowly put the stuffed eggplants into the pan.
  • Cook covered on medium heat for 4-5 minutes.
  • Flip the eggplants, so that they are cooked on all sides;
  • Add some water to the saved masala paste and pour into the pan over the eggplants.
  • Saute and cook until the eggplants are well cooked and has a thick gravy.
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