Ennai Badnekayi | How to make Ennai Badnekayi

4.7 from 3 reviews
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By Preethi 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 is one dish which makes its accompaniments tastier. With the right mix of flavours, Ennai Badnekayi has always been everyone's favourite. This recipe by Preethi Prasad is the perfect one to try at home for your family. The Ennai Badnekayi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Ennai Badnekayi is few minutes and the time taken for cooking is 60 minutes. This is recipe of Ennai Badnekayi is perfect to serve 4 people. Ennai Badnekayi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Ennai Badnekayi. So do try it next time and share your experience of cooking Ennai Badnekayi by commenting on this page below!

  • 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

bina bedi2 years ago
Which State is this dish from ? Seems delicious !!

Deviyani Srivastava2 years ago
Wow, looks amazing!

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