Badanekayi Yennegayi

Recipe of BADANEKAYI YENNEGAYI

For all the people who love Brinjal and spicy gravy.. then , this would be a real feast.

Badanekayi yennegayi is spicy, tangy gravy.

Though its North Karnataka specialty dish.. in which they use shenga(ground nut) powder for stuffing..

Here in Mysore  and Bangalore we have modified according to our taste buds... :)

And made it more delicious by throwing some extra spice .. :)

No offense ..even north karnataka side yennegayi is good.. but each persons taste bud is different and i simply love the style of Bangalore kind one.. 

So here you can try this out and see if it makes your taste buds dance to the rhythm of yennegayi.. broad smile :)




 Ingredients:

Small Round Brinjals -250 gms

Onion -100 gms

Garlic -10 gms

Ginger- 10 gms

Cilantro- 2 sticks

Grated coconut - 1 small cup

Fried gram- 2 tsp

Cloves- 5no's

Cinnamon stick- 2 small pieces

Coriander powder- 2 to 3 tsp

Red Chilly Powder- 1 tsp

Turmeric powder - 1/2 tsp

Green chilly- 1 to 2 no's

Tamarind -  1small marble sized

Cooking oil-1 to 2 tbsp

Salt to taste

Preparation:

• For this recipe, pick brinjals which are small and tender.
• Clean the brinjals in salt water .
• Half Slit each brinjal into 4 to 6 slits on it
• Soak in salt water for 10 min.
• Grind all the above said ingredients into smooth paste.
• Stuff in half of the ground masala into these brinjals with little salt added while stuffing.
• Heat the heavy bottomed pan, and oil it
• Add the ground masala to the hot oil and fry for a few min.
• Then add the stuffed brinjal and fry it for another 10 min, till the oil seperates.
• Then add finely chopped tomato 
• Throw in some tangy, tamarind pulp.
• Add water to the gravy consistency.
• Cook till the brinjal is done and oil is floating.
• This indicates the badanekayi yennegayi is ready to serve

This goes well with hot chapathis, steaming hot rice