Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe)
A vegetarian North Karnataka recipe with small brinjal (baingan / eggplant) - quatered, onion - sliced, mustard seeds. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
We begin making the Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) by dry roasting the ingredients like jeera seeds, coriander seeds, peanuts, dry red chillies, poppy seeds, cloves and cinnamon stick
small brinjal (baingan / eggplant) - quatered(6)mustard seeds(1 teaspoon)sprig coriander (dhania) leaves(2)kala jeera(1 teaspoon)cloves ajwain (carom seeds)(3)cloves (laung)(3)inch cinnamon stick (dalchini)(1)dry red chillies(4)sesame seeds (til seeds)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)poppy seeds(1 tablespoon)raw peanuts (moongphali)(1 tablespoon) - 2
Add all these roasted ingredients into a grinder along with coconut, pearl onions, tamarind and jaggery into a nice smooth paste
onion - sliced(1)pearl onions (sambar onions)(1 cup)fresh coconut - grated(2 tablespoon)tamarind(18 grams)jaggery - powdered(1 teaspoon)tamarind(18 grams) - 3
You can add little water while grinding but not a lot
- 4
Now Stuff the ground masala mixture into the brinjal and keep it aside
small brinjal (baingan / eggplant) - quatered(6) - 5
Keep the leftover masala also to add it into the gravy
- 6
Heat a pressure cooker with oil on a medium heat, crackle some mustard seeds and sliced onions and fry them till the onions become translucent
onion - sliced(1)mustard seeds(1 teaspoon)pearl onions (sambar onions)(1 cup)sesame seeds (til seeds)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)poppy seeds(1 tablespoon) - 7
Then add these stuffed brinjals and fry them well till it becomes soft
small brinjal (baingan / eggplant) - quatered(6) - 8
Move them carefully without breaking them
- 9
You can cover and cook it as well
- 10
Once the brinjal is half cooked, add the remaining masala with 1/2 cup water and cook on a medium heat
small brinjal (baingan / eggplant) - quatered(6) - 11
Cook for about 2 whistle
- 12
Release the pressure naturally and then keep sautéing till the masala thickens
- 13
Some of the oil oozes out from the side
- 14
Once done sprinkle with some chopped coriander leaves and serve
sprig coriander (dhania) leaves(2)coriander (dhania) seeds(2 teaspoon) - 15
Serve the Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) along with Jolada Roti Recipe (Jowar Bhakri) and Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar) to go along with some steamed rice
small brinjal (baingan / eggplant) - quatered(6)inch cinnamon stick (dalchini)(1)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe)
A vegetarian North Karnataka recipe with small brinjal (baingan / eggplant) - quatered, onion - sliced, mustard seeds. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
We begin making the Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) by dry roasting the ingredients like jeera seeds, coriander seeds, peanuts, dry red chillies, poppy seeds, cloves and cinnamon stick
small brinjal (baingan / eggplant) - quatered(6)mustard seeds(1 teaspoon)sprig coriander (dhania) leaves(2)kala jeera(1 teaspoon)cloves ajwain (carom seeds)(3)cloves (laung)(3)inch cinnamon stick (dalchini)(1)dry red chillies(4)sesame seeds (til seeds)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)poppy seeds(1 tablespoon)raw peanuts (moongphali)(1 tablespoon) - 2
Add all these roasted ingredients into a grinder along with coconut, pearl onions, tamarind and jaggery into a nice smooth paste
onion - sliced(1)pearl onions (sambar onions)(1 cup)fresh coconut - grated(2 tablespoon)tamarind(18 grams)jaggery - powdered(1 teaspoon)tamarind(18 grams) - 3
You can add little water while grinding but not a lot
- 4
Now Stuff the ground masala mixture into the brinjal and keep it aside
small brinjal (baingan / eggplant) - quatered(6) - 5
Keep the leftover masala also to add it into the gravy
- 6
Heat a pressure cooker with oil on a medium heat, crackle some mustard seeds and sliced onions and fry them till the onions become translucent
onion - sliced(1)mustard seeds(1 teaspoon)pearl onions (sambar onions)(1 cup)sesame seeds (til seeds)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)poppy seeds(1 tablespoon) - 7
Then add these stuffed brinjals and fry them well till it becomes soft
small brinjal (baingan / eggplant) - quatered(6) - 8
Move them carefully without breaking them
- 9
You can cover and cook it as well
- 10
Once the brinjal is half cooked, add the remaining masala with 1/2 cup water and cook on a medium heat
small brinjal (baingan / eggplant) - quatered(6) - 11
Cook for about 2 whistle
- 12
Release the pressure naturally and then keep sautéing till the masala thickens
- 13
Some of the oil oozes out from the side
- 14
Once done sprinkle with some chopped coriander leaves and serve
sprig coriander (dhania) leaves(2)coriander (dhania) seeds(2 teaspoon) - 15
Serve the Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) along with Jolada Roti Recipe (Jowar Bhakri) and Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar) to go along with some steamed rice
small brinjal (baingan / eggplant) - quatered(6)inch cinnamon stick (dalchini)(1)
Rate this recipe
