I have taken the Badanekayi preparation from Article taken from maneadige.blogspot.com and modified it a lot to get a great taste and you will enjoy a lot with this preparation. The major changes in the preparation are in Ingredient list and cooking method. It is more towards getting the real oily and high depth masala taste rather than the north-karnataka style watery-mild masala method preparation. If you are craving for high end masala drama for afternoon/evening dinner or even for breakfast with little bit of having high cholesterol level , this is for you.
10 Small/Medium, round, purple eggplants
5 tbsp Oil
2 tsp Mustard seeds
A generous pinch of hing
1/2 of a medium sized Onion, chopped finely
Salt as per taste
For the Masala:
1/2 to 3/4 cup Grated coconut, fresh/frozen
5-7 tsp Coriander seeds
5 tsp Jeera
3″ Cinnamon stick
10 Dry Red Chilies, low/medium spiced
8 tsp Ellu/Sesame seeds/Til, white
5 tbsp Black Kari yellu(black sesame seeds/Til)
one fist full of of Peanuts
1/4 tsp Tamarind paste(Adjust this as per your taste but low level of this desirable)
1/2 of a medium sized Onion, chopped coarsely
5 piences of garlic
- Dry roast the coriander seeds, jeera, red chilies, cloves, cinnamon, til and peanuts until the peanuts start popping a little; Make sure not to burn any of the spices.
- Grind the roasted spices with coconut, onion, tamarind, and salt; Add just enough water to make it a coarse paste; Keep aside.
- Make two slits on the eggplants, lengthwise- Such that the slits form a “+” sign on each eggplant; Be careful while making the slits, and make sure the eggplant forms a single piece without any separation. Keep it as one whole piece.
- Stuff the eggplants with the ground masala and keep aside; Save the remaining masala for making the gravy.
- Heat oil in a pan(I have put more oil around 25 -30 tbsp oil); Temper with mustard seeds, hing and curry leaves.
- Add finely chopped onions and saute for a minute.
- Keep the gas/electric stove to medium flame/heat. Slowly drop the stuffed eggplants one by one into the pan; Add the prepared masala also; Flip the eggplants once in a while, so that they are cooked on all sides;Saute regularly and continue to cook covered, until the eggplants are done and the gravy reaches the desired consistency;Keep adding little bit of water whenever you see that masala is loosing water level because of the continuous cooking to keep it in mild liquid/gravy. You must have patience for this as it may take from 30 minutes to 45 minutes to get the thing done. The beauty of this step is you will get the real masala taste instead of getting the coconut flavored taste.
- Remove from stove and serve hot with chapati or rice
I hope you will like this preparation methodology as it has been formulated after 3 or 4 attempts to get the taste I wanted. Hope you will give us support to do more research in this area and I will give more tasteful preparation that you may like in my forthcoming articles about different food receipies.
Till then good bye and bye bye ennegaayi……..
NOTE: This cooking method (Step 7 ) was discovered by my brother-in-law who has spent nearly 45 minutes to get it to desired consistency. Kudos to him and hope he will maintain his high energy level for my other receipies. I am the masala expert and with his in depth knowledge in biotechnology, he has achieved this great height in ennegaayi preparation.