Ennai Badnekayi | How to make Ennai Badnekayi

3 reviews
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ByPreethi Prasad
Created on 27th Sep 2015
  • Ennai Badnekayi, How to make Ennai Badnekayi
Ennai Badnekayiby Preethi Prasad
  • Ennai Badnekayi | How to make Ennai Badnekayi (25 likes)

  • 3 reviews
    Rate It!
  • By Preethi Prasad
    Created on 27th Sep 2015

About Ennai Badnekayi

My version

Ennai Badnekayi, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Preethi Prasad. Ennai Badnekayi is a dish which demands no explanations, it's a whole world of flavour in itself. Ennai Badnekayi is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Ennai Badnekayi by Preethi Prasad is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Ennai Badnekayi.

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People
Ennai Badnekayi

Ingredients to make Ennai Badnekayi

  • 15 medium size Eggplant washed and dried
  • Salt to taste
  • For Masala:
  • 2 Tsp - Toor Dal/ Yellow Pigeon Peas
  • 2 Tsp - Channa dal/Bengal Gram
  • 2 Tsp - Moong Dal/ Green Gram Dal
  • 2 Tsp - Urad Dal/ Black gram skinned
  • 1 Tsp - Jeera/ Cumin
  • 1Tbsp - Dhania/ Coriander
  • 8 to 10 - Dry Red Chillies
  • 1/4 Tsp - Methi/ Fenugreek
  • 150 Gms - Peanuts
  • 1 - Lemon size Tamrind

How to make Ennai Badnekayi

  1. Dry roast all the ingredients on medium flame separately. Ensure they don’t burn. Allow it to cool. Blend all the ingredients to a fine powder. Add salt to taste.
  2. Slit the Eggplant into 4 parts and stuff the dry masala generously. Repeat the process for all of them. Keep the excess dry Masala aside.
  3. Heat 2 Tbsp of oil in a wok. Place all the stuffed eggplants and roast on medium flame till they become tender. Add water to the excess masala and make a watery mixture. Once the brinjals are soft and tender, pour this mixture.
  4. Add salt to taste. Let it simmer for 5 minutes. The mixture will start getting thick. Mix well and switch off the flame.
  5. Garnish with Fresh Coriander and serve hot with Phulkas or Rotis.
My Tip: Choose medium size Purple brinjals for best flavour.

Reviews for Ennai Badnekayi (3)

Subramanyam Srinivasan2 years ago
delicious yammi taste
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bina bedi2 years ago
Which State is this dish from ? Seems delicious !!
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Deviyani Srivastava2 years ago
Wow, looks amazing!
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