Badanekai Yennegai Recipe

Badanekai Yennegai is a popular South Indian dish made with stuffed brinjals cooked in a tangy and spicy coconut gravy. The brinjals are slit and stuffed with a flavorful mixture of spices, coconut, and tamarind. The dish is then simmered in a delicious gravy made with onions, tomatoes, and spices. Badanekai Yennegai is typically served with steamed rice or roti and makes for a satisfying and flavorful meal.

3.8
20 Rating -
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30minstotal
30m.total
Badanekai Yennegai
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Ingredients for Badanekai Yennegai Recipe

  • 1.50 Small Brinjals
  • 0.13 cup Grated Coconut
  • 1/4 tablespoon Tamarind Pulp
  • 1/4 teaspoon Coriander Seeds
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Fenugreek Seeds
  • 1/4 teaspoon Mustard Seeds
  • 1/4 Onion, Finely Chopped
  • 1/2 Tomatoes, Finely Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as needed A Few Curry Leaves
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
291
calories per serving
19 g Fat6 g Protein31 g Carbs26 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    6g
  • Carbs
    31g
  • Fiber
    26g

MacroNutrients

  • Carbs
    31g
  • Protein
    6g
  • Fiber
    26g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    399mg
  • Iron
    6mg
  • Vitamin A
    510mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    14mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    112mg
  • Manganese
    10mg
  • Phosphorus
    110mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp