Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe)

Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) being the signature dish of “North Karnataka” are stuffed with brinjal also called as eggplant and fried in oil. The dish has a whole lot of rich and ground masala flavor to the gravy itself. At Archana’s Kitchen we have made it by consuming less oil by sauteing well on the pan itself. Course : Lunch Ingridients : 6 Small Brinjal (Baingan / Eggplant) , quatered 1 Onion , sliced 1 teaspoon Mustard seeds (Rai/ Kadugu) Oil , Oil for cooking Salt , Salt to taste 2 sprig Coriander (Dhania) Leaves For the Masala 1 cup Pearl onions (Sambar Onions) 1 teaspoon Kala jeera 3 cloves Ajwain (Carom seeds) 3 Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) 4 Dry Red Chillies 2 teaspoon Sesame seeds (Til seeds) 2 teaspoon Coriander (Dhania) Seeds 1 tablespoon Poppy seeds 1 tablespoon Raw Peanuts (Moongphali) 2 tablespoon Fresh coconut , grated 18 grams Tamarind 1 teaspoon Jaggery , powdered 18 grams Tamarind Instructions We begin making the Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) by dry roasting the ingredients like jeera seeds, coriander seeds, peanuts, dry red chillies, poppy seeds, cloves and cinnamon stick.Add all these roasted ingredients into a grinder along with coconut, pearl onions, tamarind and jaggery into a nice smooth paste. You can add little water while grinding but not a lot.Now Stuff the ground masala mixture into the brinjal and keep it aside. Keep the leftover masala also to add it into the gravy.Heat a pressure cooker with oil on a medium heat, crackle some mustard seeds and sliced onions and fry them till the onions become translucent.Then add these stuffed brinjals and fry them well till it becomes soft. Move them carefully without breaking them. You can cover and cook it as well.Once the brinjal is half cooked, add the remaining masala with 1/2 cup water and cook on a medium heat. Cook for about 2 whistle. Release the pressure naturally and then keep sautéing till the masala thickens. Some of the oil oozes out from the side. Once done sprinkle with some chopped coriander leaves and serve.Serve the Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) along with Jolada Roti Recipe (Jowar Bhakri) and Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar) to go along with some steamed rice.