• Round Brinjal (Eggplant), gulla badnekai 8
  • Onions 3
  • Tomato 3
  • Garlic 15 pieces
  • Ginger 25 gms
  • Green chilli 6
  • Red chilli powder 1tsp
  • Dania (coriander) powder 2 tsp
  • Grated coconut 1 bowl
  • Turmeric powder ½ tsp
  • Coriander leaves 1 bunch
  • Cinnamon powder ½ tsp
  • Cloves 3
  • Oil ½ bowls
  • Salt
Badnekai Yennegai – mouth watering dish will go well with Akki rotti, Dose, Chapathi or rice. I prefer it with akki rotti and dose. And the left over yennegai with cold rice with a slice of onion. Its famous in Mandya, Mysore and Hassan side. I don’t if its also prepared else where. And i need to thank my wife for this special dish.

Method

  1. Heat 4 tsp oil in a pan; add chopped onion (2), garlic, ginger, green chillies and fry for a while.
  2. Grind the fried items with 1 bowl of grated coconut, turmeric powder, cinnamon powder, cloves, Dania powder, salt, red chilli powder, coriander leaves to fine paste. Don’t add water.
  3. Slit the brinjal into 4 by keeping the stem intact.
  4. Stuff the grounded masala in them.
  5. Heat oil in a cooker and season with mustard seeds, onion and fry for a while.
  6. Add tomato and fry them again.
  7. Add stuffed brinjal , remaining masala and salt (one or two pinches) and fry for a while.
  8. Then cover the cooker with the lid and wait for a whistle.

Now Badnekayi Ennegayi is ready to serve with chapatti / Dosa /Akki rotti or with Rice.

Health Benefits:

  • Nutrients: Brinjal (eggplant) is an excellent source of dietary fiber. It’s a very good source of vitamins B1, B6 and potassium. It’s a good source of copper, magnesium, manganese, phosphorus, niacin, and folic acid.
  • Researches have shown that Brinjal can be used to fight cancer, high blood Cholesterol, Diabetes. Brinjal peels can also be used as potent antioxidant and free-radical scavenger