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    You are in: Home / Recipes / Badanegai Ennegai (Stuffed Eggplant) Recipe
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    Badanegai Ennegai (Stuffed Eggplant)

    Badanegai Ennegai (Stuffed Eggplant). Photo by dimpi sista

    1/2 Photos of Badanegai Ennegai (Stuffed Eggplant)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    dimpi sista's Note:

    This is a north Karnataka side dish traditionally eaten with rottis like jolada rotti or akki rotti. It can be served with chapathis and rice too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Dry roast peanuts and sesame seeds. Keep aside.
    3. 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. 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. 5
      Mix the remaining chopped onions to the ground masala.
    6. 6
      Stuff this masala into the slit eggplants.
    7. 7
      In a skillet / wok / karahi, heat oil and place stuffed eggplants in one level.
    8. 8
      Add required amount of water (anywhere from 1-2 cups) to left over masala and pour over the eggplants.
    9. 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.

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    Nutritional Facts for Badanegai Ennegai (Stuffed Eggplant)

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 255.7
     
    Calories from Fat 163
    64%
    Total Fat 18.2 g
    27%
    Saturated Fat 5.1 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 96.1 mg
    4%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 8.3 g
    33%
    Sugars 7.2 g
    28%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    curry leaves

    powdered jaggery

    hing

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