Stuffed Brinjal Eggplant Curry (Badanekai Ennegai) Recipe
To make 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 to the photographs).
Serve this curry with rice roti, hot rice, or with any other pancake. Enjoy the taste!
- 3 to 4 small eggplants
- 1 capsicum (optional; I used it)
- 1 tablespoon peanuts
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon sesame seeds
- 1 teaspoon split chickpea/Bengal gram
- 1/2 teaspoon white lentil/black gram
- 3 tablespoons oil
- 1/2 cup grated fresh coconut or dry coconut
- 1/4 inch cinnamon stick
- 1 cloves
- 5 to 6 red chilis, broken
- 8 curry leaves
- a small piece of jaggery
- 1/4 teaspoon hing powder
- 1/2 inch tamarind, soaked in water
- 1/2 teaspoon or more salt, or as per taste
- 1 teaspoon mustard seeds, for the tempering
- 8 curry leaves, for the tempering
- Make 4 to 6 vertical cuts in the eggplant, starting from the lower end then up to the tip of the stalk. Don't fully cut through the eggplant; the slices should still be attached near the stalk. (See the photos below for an example.) Immerse the eggplants 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.
- Place the above masala in a mixer or grinder. Add tamarind pulp, jaggery, grated coconut or copra, and salt. Grind, adding water to get a near-smooth paste. Check the taste and adjust accordingly. Place it in a bowl. This is the stuffing for the curry.
- Remove the eggplants from the water. Stuff the masala inside the eggplant cuts as shown in the photo. Keep aside the remaining masala.
- Heat about 2 1/2 tablespoons oil in a pan or cooker base. I made 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.
- Set the heat to very low. Cook for 2 to 3 minutes. Turn the eggplant carefully once in a while to ensure uniform cooking. Sprinkle a few drops of water on them occasionally so the bottoms don't burn.
- 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.
- The stuffed brinjal eggplant curry is ready! Place 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!
Photo TutorialClick thumbnail to view full-size
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 1 g||5%|
|Carbohydrates 10 g||3%|
|Sugar 2 g|
|Fiber 3 g||12%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 38 mg||2%|
|* 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.|