• Culinary Aromas

Badanekai Yennegai | Stuffed Brinjal Curry

Updated: Jan 10

Do you love the taste of nutty food? If so, this badanekai yennegai recipe is something you’ll fall in love with. It’s packed with the healthy delight of Badnekai, commonly referred to as Brinjal or Eggplant. And it’s filled with the nutty taste of peanut masala that packs it up to form this amazing dish.

This is a famous North Karnataka dish in which Brinjal is traditionally deep fried. Today, I am sharing a delicious recipe for this dish in two methods, to make it with less oil in a pan and even lesser oil in an Air-Fryer. If you want to take your cooking skills to the next level, this recipe is the perfect way to do so!



  • 6 small Brinjal/Baby Eggplant

For Masala stuffing

  • 5 tbsp Groundnuts

  • 2 tbsp Sesame seeds

  • 1 tbsp Coriander seeds

  • 1 tsp Cumin seeds

  • 1 small onion

  • 5 cloves garlic

  • 2 tsp red chili powder

  • 1 tsp garam masala

  • 1 tsp salt

  • 1 tbsp Jaggery

  • 2 tbsp grated coconut

For curry

  • 5 tbsp oil [for pan fry] or 2 tbsp oil for [Air fry]

  • ½ tsp turmeric powder.

  • ½ tsp mustard

  • Few curry leaves

  • Above paste remaining after stuffing the brinjal

  • ½ cup of water


Prepare Brinjal/Eggplant

  • Slit the brinjal till ½ inch above the stem

  • Put in water to prevent browning

Prepare the masala<