Badne Yennagai / Bagara Baingan (Stuffed Brinjals / Eggplants)

Eggplants in masala/spice mixture !

I am a big fan of brinjals/eggplants and my favorite is to prepare it with goda/kala masala. The preparation with few minor changes in the ingredients is known by different names at different places, Bharleli Vangi, Badnekayi Yennagai or Bagara Baingan, whatever the name is, the dish is scrumptious with a loaf of Indian bread, chapati or akki roti (rice flour bread).
My previous post also is a stuffed eggplant but is a sattvic version, meaning it does not contain any onions or garlic and of course no meat. Today’s version has the onions and ginger garlic paste in it. For a badnekayi ennegai recipe, one could make the masala using the individual spices, but since I had the goda masala handy, I’ve used the same. Look for the goda masala to make the spice mix in advance !

Ingredients:
8 small Brinjals/eggplants, slit crosswise
1/8 cup oil
1/2 cup onions, finely chopped
1 tbsp ginger garlic paste
1/8 cup goda/kala masala
1 1/2 tbsp chili powder
1/8 tsp turmeric
1/2 tsp tamarind pulp
1 tbsp jaggery/brown sugar (optional)
salt to taste
Coarsely grind
1/4 cup peanuts, roasted
1/2 cup coconut, dry desiccated, roasted
1/8 cup tbsp sesame seeds, roasted


Preparation Method:
1. Dry roast the peanuts, coconut, sesame seeds individually and grind them together to a coarse powder.
2. Heat oil in a vessel, add the onions and sauté till lightly brown. Add ginger garlic paste and sauté for few seconds.
3. Add the slit eggplants and toss them for few minutes so that they are nice coated with the oil mixture.
4. Add all the remaining ingredients and the ground mixture. Add little water(or according to consistency required) and let it cook with lid closed.
5. Once cooked, let the oil separate from the sides. Remove from heat and serve with chapati/nan/akki roti.



Preparation Time: 20 mins
Serves: 4 - 6
Note: Check the preparation method here for a little different version/style of preparation.