Badanegai Ennegai (Stuffed Eggplant) Recipe

Name: Badanegai Ennegai (Stuffed Eggplant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Thai eggplants (washed and slit into 4 quarters without slicing all the way); 4 tablespoons roasted peanuts (skinless); 2 tablespoons roasted sesame seeds; 1 tablespoon channa dal; 1 tablespoon Urad Dal; 4 dried red chilies (depending on your spice level); 2 tablespoons coriander seeds or 2 tablespoons coriander powder; 1 teaspoon mustard; 1 teaspoon cumin; 5 -6 curry leaves; 4 tablespoons grated coconut; 1 teaspoon tamarind paste (depends on the strength of the paste); 1 teaspoon turmeric powder; 2 tablespoons powdered jaggery; 1 pinch hing; salt, to taste; 3 medium onions, chopped; 3 -5 tablespoons oil; coriander leaves (to garnish) (optional)

Servings: persons

12 Thai eggplants (washed and slit into 4 quarters without slicing all the way)
4 tablespoons roasted peanuts (skinless)
2 tablespoons roasted sesame seeds
1 tablespoon channa dal
1 tablespoon Urad Dal
4 dried red chilies (depending on your spice level)
2 tablespoons coriander seeds or 2 tablespoons coriander powder
1 teaspoon mustard
1 teaspoon cumin
5 -6 curry leaves
4 tablespoons grated coconut
1 teaspoon tamarind paste (depends on the strength of the paste)
1 teaspoon turmeric powder
2 tablespoons powdered jaggery
1 pinch hing
salt, to taste
3 medium onions, chopped
3 -5 tablespoons oil
coriander leaves (to garnish) (optional)

1
Wash and slit eggplants into quarters without slicing all the way through (see picture). Keep soaked in water for 30 mins while you prepare the masala.
2
Dry roast peanuts and sesame seeds. Keep aside.
3
Dry masala: In a tbsp of oil, roast channa dal, urad dal, red chillies, corriander seeds if using (instead of powder), mustard, cumin and curry leaves until the dals turn slightly brown.
4
Grind together the above roasted dry masala along with grated coconut, tamarind paste, turmeric powder, jaggery, hing, salt and 2 chopped onions. Add corriander powder if using (instead of seeds). Add as much water as needed to get a semi solid paste (about 1/4 cup water). The ground masala should not be watery.
5
Mix the remaining chopped onions to the ground masala.
6
Stuff this masala into the slit eggplants.
7
In a skillet / wok / karahi, heat oil and place stuffed eggplants in one level.
8
Add required amount of water (anywhere from 1-2 cups) to left over masala and pour over the eggplants.
9
Cook till eggplants are done turning over every 5-7 minutes Takes about 50-60 minutes Add another 2-3 tbsp oil if required.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 Thai eggplants (washed and slit into 4 quarters without slicing all the way), 4 tablespoons roasted peanuts (skinless), 2 tablespoons roasted sesame seeds, 1 tablespoon channa dal, and more.

Yes, Badanegai Ennegai (Stuffed Eggplant) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Badanegai Ennegai (Stuffed Eggplant)

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