It is a very authentic dish from ‘NORTH KARNATAKA’. Any house in this part would not deny the fact that they prepare this dish every time they prepare ‘Jowar rotti’.  There is no need for me to describe this dish as the name says it all…..
Don’t just keep looking at the name …. Go on and try it……
Baby or medium sized purple coloured Brinjals – 6 to 8, Coriander leaves – ¼ cup, Cumin seeds (Jeera) – 1 ½ spoons, Oil – 6 to 7 spoons.
For the stuffing:
Finely Chopped Onion – 1, Grated Coconut – ½ cup, Roasted Peanuts – 2 spoons, Channa Dal – ¾ spoons, Urad Dal – ½ spoon, Coriander Seeds (Dhaniya) – ½ spoon, Cumin Seeds (Jeera) – ½ spoon, Dry Red Chillies – 7 to 9, Turmeric Powder – ½ spoon, Asafoetida (Hing) – 2 pinch, Tamarind Pulp – 1 small lump soaked in water.

Preparation Method:
For the Stuffing:
1.  Dry roast the coconut, channa dal, urad dal, coriander seeds, cumin seeds, dry red chillies and
      asafoetida in a very low flame till nice aroma is generated and till it turns to light brown.
2.  Dry roast the pea nuts separately.
3.  Grind all the roasted masala with tamarind juice and turmeric powder with a very little amount of
       water into a fine paste (paste should of a consistency that it can be easily stuffed).
4.  Mix the ground paste with finely chopped onion and salt as per required taste and keep it aside.
For assembling the Brinjals with stuffing masala:
1.  Wash the Brinjals nicely.
2.   Slit the Brinjals from the bottom as ‘X’ marl till 3/4th. Stem should not be cut off.
3.   Take 1 spoon of the stuffing masala and stuff it inside the slit Brinjals.
4.   Heat about 7 spoons of oil in a pan (big enough to hold the Brinjals).
5.   Add cumin seeds and allow it to splutter, now arrange the stuffed Brinjals in the pan avoiding them from overlapping and close the lid, allow it to cook on a medium flame.
6.   When the Brinjals are cooked on one side, slightly turn over the Brinjals slowly.
7.   When they’re cooked add the left over ground mixture to the pan and add ½ glass of water to pan and allow it to boil. Stirring gently occasionally.
8.   Finally garnish with chopped coriander leaves and serve hot with jowar rotti, chapatti, and poori or even with hot rice.
Badanekayi Ennagayi tastes very good with Jowar rotti.
Serves :  8 persons.


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