Yenne Badanekai (Ennegai)
Whole baby brinjals slit and stuffed with a roasted peanut, sesame and coconut masala, then slow-simmered in a rich, spiced oil-laden gravy.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Clay pot or heavy kadai
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 19 g
- carbs
- 18 g
- fibre
- 7 g
- protein
- 7 g
- calories
- 260 kcal
Instructions
- 1
Toast peanuts, sesame seeds, grated coconut and dried red chillies separately in a dry pan. Grind them with garlic and water into a thick paste.
- 2
Mix the paste with tamarind pulp, turmeric and salt to make your stuffing masala (spice mix).
- 3
Cut each brinjal (aubergine) into quarters from the base, keeping the stem intact. Fill them generously with the masala.
- 4
Heat oil in a heavy pan. Add chopped onions and fry until golden.
- 5
Add any leftover stuffing masala and a little water to the pan. Simmer for 5 minutes.
- 6
Place the stuffed brinjals in the pan. Cover and cook on low heat, turning occasionally, until completely tender.
- 7
Stir in jaggery (unrefined sugar) and a splash of water if the gravy is too thick. Simmer for 5 minutes.
- 8
Garnish with coriander and serve hot.
Chef's tips
Pick small, tender brinjals with few seeds for the best texture. Cooking gently with the lid on stops them from breaking apart.
Ingredient substitutions
- dried coconut → fresh grated coconut, lightly roasted
Storage
Refrigerate for up to 3 days; flavour deepens overnight.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Crowding the pan too much, which makes the brinjals steam instead of soaking up the masala evenly.
Serving suggestions
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