Badanegai Ennegai (Stuffed Eggplant)

READY IN: 1hr 30mins




  • 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.
  • Dry roast peanuts and sesame seeds. Keep aside.
  • 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.
  • 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.
  • Mix the remaining chopped onions to the ground masala.
  • Stuff this masala into the slit eggplants.
  • In a skillet / wok / karahi, heat oil and place stuffed eggplants in one level.
  • Add required amount of water (anywhere from 1-2 cups) to left over masala and pour over the eggplants.
  • Cook till eggplants are done turning over every 5-7 minutes Takes about 50-60 minutes Add another 2-3 tbsp oil if required.