Badanekai yennegai is a common vegetable recipe prepared by South Indians especially karnataka people. It is consumed with jowar roti’s as it makes a perfect combination. Its common to prepare yennegai with onion and garlic with lot of oil. But i have tried to present this yennegai with different touch. Ya without onion and garlic. Just try it !!!!!!!!!!!! it tastes good and different.
Preparation time: 10 mins
Cooking time: 15 mins
- Small size brinjal (Badanekai ) 4 to 5
- Coconut grated 1 Cup
- A small piece of ginger
- 1 Tbsp jeers
- 2 Tbsp roasted peanut powder and a tbsp jaggery
- Fresh curry leaves and coriander leaves
- 3 to 4 green chilli’s
- Oil 2 Tbsp
- Mustard seeds and turmeric powder 1/2 a Tbsp
- Salt as per taste
- Grind the coconut, ginger green chillies, jeera, coriander leaves and keep aside.
- Now take a the brinjals and slit in so that we can fill the coconut stuffing.
- Take a pan on heater add oil once hot add mustard seeds, allow it to crackle, add curry leaves, turmeric powder
- Now place the stuffed brinjal and allow it to cook with closed lid
- Once they are done add the remaining coconut paste and fry it with brinjals
- Add bit water , salt, jaggery and cook for 5 mins till the gravy thickens
- Add the roasted peanut powder mix well and cook for another 2 mins
- Garnish it with coriander leaves
- Serve hot with jowar roti’s or chapati