Ennai Badnekayi | How to make Ennai Badnekayi

By Preethi Prasad  |  27th Sep 2015  |  
4.7 from 3 reviews Rate It!
  • Photo of Ennai Badnekayi by Preethi Prasad at BetterButter
Ennai Badnekayiby Preethi Prasad
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About Ennai Badnekayi Recipe

My version

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 Srinivasan4 years ago

delicious yammi taste

bina bedi4 years ago

Which State is this dish from ? Seems delicious !!

Deviyani Srivastava4 years ago

Wow, looks amazing!