Badanekai Yennegai Recipe

Cooking Directions

• STEP 1.Wash and slit the brinjals, keeping the stem intact.
• STEP 2.Prepare the stuffing mixture by grinding coconut, tamarind, and spices.
• STEP 3.Stuff the brinjals with the mixture and set aside.
• STEP 4.Heat oil in a pan and add mustard seeds, curry leaves, and onions.
• STEP 5.Add tomatoes, turmeric powder, red chili powder, and salt.
• STEP 6.Place the stuffed brinjals in the pan and cook on low heat.
• STEP 7.Add water and simmer until the brinjals are cooked and the gravy thickens.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and tender brinjals for better taste and texture.
• Make sure to slit the brinjals carefully without cutting them into halves.
• Adjust the spice level according to your preference by adding more or less chili powder.

Storage and Serving

• Badanekai Yennegai can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving and garnish with fresh coriander leaves for added freshness.
• Serve with steamed rice or roti for a complete meal.