How to Make Stuffed Brinjal Eggplant Curry or Badanekai Ennegai
For making this curry, you need small eggplants. Slit them from the bottom to the stalk, but don't separate the pieces. Immerse them in water. If you want to change things up, add capsicum. You have to stuff the spicy masala in between the eggplant slices. Refer the pic.
How to Make the Spicy Stuffing:
Heat some oil in a pan. Add fenugreek seeds, split chickpea, sesame seeds, a few peanuts, and white lentil (black gram). Saute on a low fire till sesame seeds pop up. Add cumin seeds, coriander seeds, broken red chilies, a small cinnamon stick, 1-2 cloves (optional), onion (optional), and curry leaves. Saute till they become crispy. Turn off the fire. Keep aside for cooling.
Take the masala in a mixer grinder. Add grated coconut or copra, soaked tamarind, a small piece of jaggery, and salt. Grind adding just sufficient water to get a thick paste. Collect it in a bowl. This is the stuffing for the curry.
How to Stuff the Eggplant:
Fill the spicy masala between the eggplant slits as shown in the image. Slit the capsicum and fill the masala inside the slits. Place them on a plate.
Making the Curry:
Heat oil in a pressure cooker. The specialty of this curry is to use more oil. Add mustard seeds and curry leaves. Add some hing powder. Saute till mustard seeds crackle. Let the heat be very low. Place the stuffed eggplants inside the cooker one near the other. Let them cook on a very low fire. Sprinkle some water on them at intervals, so that they won't burn in the bottom. Turn them with the help of a spoon. This will ensure the uniform cooking. Pour the remaining masala on them. Add a glass of water around. Close the lid. Place the weight on the cooker. Increase the flame. Let it whistle once. Simmer for 3-4 minutes. Turn off the fire.
One the pressure releases completely, open the lid. Gently mix the curry, so that the slices won't detach from the stalk. Yummy stuffed eggplant curry is ready to serve. Serve it with rice roti, hot rice, or with any other pancake. Enjoy the taste!
Stuffed Brinjal Eggplant Curry
- 3-4 small size eggplants
- 1 capsicum, optional, I used
- 1 tbsp peanuts
- 1/4 tsp fenugreek seeds
- 1 tsp sesame seeds
- 1 tsp split chickpea/Bengal gram
- 1/2 tsp white lentil/black gram
- 3 tbsp oil
- 1/2 cup grated fresh coconut or dry coconut
- 1/4 inch cinnamon stick
- 1 cloves
- 5-6 red chili, broken
- 8 curry leaves
- a small piece jaggery
- 1/4 tsp hing powder
- 1/2 inch tamarind, soaked in water
- 1/2 tsp or more salt, or as per taste
- 1 tsp mustard seeds, for the tempering
- 8 curry leaves, for the tempering
Step-By-Step Instructions and Images for Making Stuffed Brinjal Eggplant Curry
- Make 4-6 cuts of the eggplant starting from lower end till the tip of the stalk. Don't cut them fully. Now the slices are attached near the stalk. Immerse them in water.
- Soak tamarind in some water.
- Heat oil in a pan. Add fenugreek seeds, sesame seeds, split chickpea, peanuts, and white lentil. Fry them till golden.
- Add cumin seeds, coriander seeds, broken red chilies, cinnamon stick, cloves, and curry leaves. Fry till they turn crispy. Keep aside for cooling.
- Take the above masala in a mixer grinder. Add tamarind pulp, jaggery, grated coconut or copra, and salt. Grind adding water to get a near smooth paste. Check for the taste. Adjust accordingly. Collect it in a bowl. This is the stuffing for the curry.
- Take out the eggplants from water. Stuff the masala inside the eggplant cuts as shown in the image. Keep aside the remaining masala.
- Heat about 2 1/2 tbsp oil in a pan or cooker base. I did the curry in a pressure cooker. Add mustard seeds, hing powder, and curry leaves. Let mustard crackle.
- Place stuffed eggplants one near the other, leaving some space in between for turning them.
- Let the heat be very low. Cook for 2-3 minutes. Turn the eggplant carefully once in a while to ensure uniform cooking. Sprinkle a few drops of water on them occasionally to avoid burning in the bottom.
- Now add the remaining masala and a cup of water. Don't mix. Cover the cooker lid and cook up to a whistle and simmer for 3 minutes. Turn off the fire.
- Open the lid once the pressure releases. Gently mix it. Stuffed Brinjal eggplant curry is ready! Collect it in a serving bowl. Garnish with chopped coriander leaves.
- Serve this curry with plain rice roti or cooked rice or with any other less spicy flatbread. Enjoy the taste!
Nutritional Information of Stuffed Brinjal Eggplant Curry or Badanekai Ennegai
|Serving size: 1|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 3 g||15%|
|Carbohydrates 10 g||3%|
|Sugar 2 g|
|Fiber 3 g||12%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 438 mg||18%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|