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Badanekai Yennegai Recipe

Badanekai Yennegai is a popular Indian Side-Dish
Author :
 
On :
Monday, 21 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • 6 - purple eggplants
  • 1 tbsp - oil
  • 1 tsp - Mustard Seeds
  • A pinch - Asafoetida
  • 1/2 - Onion
  • Curry leaves
  • Salt as per taste
  • For the Masala:
  • 3/4 cup - grated fresh Coconut
  • 2.5 tsp - Coriander seeds
  • 1 tsp - cumin
  • 4 - Cloves
  • 1" - Cinnamon stick
  • 5 - dry Red Chillies
  • 2 tsp - sesame seeds
  • 1 tbsp - Peanuts
  • 1/4 tsp - Tamarind paste
  • 1/2 tsp - powdered Jaggery
  • 1/2 - Onion
  • How to Make Badanekai Yennegai:

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




     

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