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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Badanekai Yennegai ~ North Karnataka Style Eggplant in Peanut Curry

February 17, 2016

Badanekai Yennegai ~ North Karnataka Style Eggplant in Peanut Curry

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Last month’s theme for breadbakers (the bread baking group that I am part of) had given us the theme of ancient grains and I picked JoLada rotti or sorghum flatbread which is typically prepared by folks in Northern parts of Karnataka (read my previous post here). To go with these rottis I looked for the recipe of the badanekai yennegai, a very traditional recipe that uses a particular spice blend that gives it a very earthy taste. My mum’s cleaning lady (who had first told me about it) had told me that the dish required the spice and I guess she bought her stock from Bijapur, the place where she came from.
 
Since the spice blend required one particular spice, I had put off making this dish for a long time. Then last month I came across a simple recipe here which I adapted to make a delicious dish that I really enjoyed having with the rottis! If you manage to get the spice blend from North Karnataka, then go ahead and use it but if not, the recipe below will give you good results.

 
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Badanekai Yennegai ~ North Karnataka Style Eggplant in Peanut Curry

Badanekai Yennegai, a very traditional eggplant dish from North Karnataka made with a special spice blend to give it that earthy taste. Pairs well with sorghum flatbread, rice or chapathis
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Course: Side Dish
Cuisine: North Karnataka
Keyword: Brinjals, Eggplant
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: 244kcal
Author: Shireen Sequeira

Ingredients

  • 6 small purple eggplants/ brinjals, with stalks intact
  • salt to taste

For the masala:

  • 4-5 dried red chillies, mild variety (deseed them if you are using the spicy variety)
  • 2 tablespoons peanuts, with or without skin
  • 1 tablespoon roasted gram, hurikadale * optional, skip if you don't have it
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons black sesame seeds
  • 1/2 cup grated coconut
  • 1 teaspoon tamarind paste
  • 1/2 a medium sized onion
  • 2 cloves
  • 1 inch stick of cinnamon or cassia bark

For the tempering (seasoning)

  • 1 teaspoon mustard seeds
  • 5-6 curry leaves
  • 1/2 medium onion finely chopped
  • a fat pinch of asafoetida (hing)

Instructions

  • Wash the eggplants well and make a ‘+’ (cross mark) at the bottom (base) of each of them, carefully slitting them all the way upwards (vertically) just until you reach the stalks. Don’t cut the stalks off or else you will end up cutting each eggplant into quarters. Dip the eggplants in a pan of water for about 8-10 mins – this is to get rid of the excess iron that eggplants have. After 10 mins, remove, pat dry and keep aside. Discard the water
  • In a heavy based tawa/skillet dry roast the coriander seeds, cumin seeds, red chillies, cinnamon, cloves, sesame seeds and peanuts one by one and remove onto a plate to cool. Make sure that you don’t burn any of these ingredients or they will taste bitter. Maintain the heat of the skillet on a medium.
  • When the spices have cooled down they will turn crisp. Grind them to a powder and then add the coconut, chopped onion, tamarind, jaggery and salt. Add water sparingly to make a thick coarse paste. Remove the masala into a bowl and reserve the masala water from the grinder.
  • Marinate the eggplants with this paste stuffing them sufficiently with it. Retain the extra paste for the gravy.
  • Heat oil in a heavy based pan/kadai and toss in the mustard seeds. When they stop spluttering, add curry leaves and the hing. Fry the onions till they turn translucent (pale)
  • Slide in the marinated eggplants in a single layer, cover and cook for 4-5 minutes and gently flip them over and cook for another 2 minutes.
  • Add the reserved masala and the masala water and cook for another 2-3 mins. Adjust salt to taste.
  • When the gravy has thickened slightly, remove pan from heat. Serve hot with JoLada Rotti (sorghum flatbread) or chapathis or rice.

Nutrition

Nutrition Facts
Badanekai Yennegai ~ North Karnataka Style Eggplant in Peanut Curry
Amount per Serving
Calories
244
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
15
mg
1
%
Potassium
 
977
mg
28
%
Carbohydrates
 
32
g
11
%
Fiber
 
15
g
63
%
Sugar
 
16
g
18
%
Protein
 
7
g
14
%
Vitamin A
 
266
IU
5
%
Vitamin C
 
35
mg
42
%
Calcium
 
84
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Sides, Vegetarian Tagged With: Brinjal, North Karnataka Cuisine

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Comments

  1. nisha says

    February 18, 2016 at 8:22 am

    Sounds very much like bagara baigan, didn't know theres a similar dish from karnataka also. Since i love bagara baigan, definitely will try to make this. Thank You.

    Reply
  2. Shireen says

    February 19, 2016 at 7:12 am

    @ Nisha: I do hope you give this recipe a try and enjoy it too!!

    Reply
  3. Unknown says

    April 8, 2016 at 9:27 am

    Superb….

    Reply
  4. Dilavez says

    April 1, 2020 at 2:52 pm

    This is so far the best brinjal recipe i made love this

    Reply
    • Shireen Sequeira says

      April 1, 2020 at 4:45 pm

      Hi Dilavez,

      Thanks so much for the kind appreciation! So glad to note that you enjoyed it so much!!

      Reply
  5. Sangeeta says

    February 17, 2021 at 9:16 pm

    In the absence of black sesame seeds, can we use white ones?

    Reply
    • Shireen Sequeira says

      February 18, 2021 at 9:29 am

      Hi Sangeeta, yes you can 🙂

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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