Badanekai Yennegai

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

The Badanekai Yennegai is a very popular slow-cooked vegetarian curry recipe from the south. To make this delicious and tangy recipe, firstly dry roast the peanuts, til, cinnamon, cloves, red chillies, jeers and coriander seeds and grind them with salt, jaggery, tamarind, onion, and coconut to make a coarse paste.

Next, slit the eggplants lengthwise and stuff them with the ground masala. Keep a little aside for the gravy. Next, heat oil in a pan, temper with curry leaves, hing, mustard seeds before adding onions and sautéing them for a minute. Next, put the stuffed brinjal slowly into the pan and cook for 5 minutes, flipping them so that they are done from all sides.

Add the remaining masala and some water to add spice to the curry, and sauté and cook until the eggplants are well cooked. Serve with rice.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

  • 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.
  • Recipe Courtesy: