Badnekayi Yennegayi - A North Karnataka Special

This recipe is my Aunt's specialty. Leela Aunty, as we fondly call her, has mastered the North Karnataka style of cooking very well. Be it the Bhaakris, the Badanekayi Yennegayi, the super hot mirchi bajjis or the Jhunka, her recipes are the best and they taste oh-so good! I'd like to thank her for teaching me this recipe. 

Ingredients: 

·         Eggplants: 5-8 Small/medium sized

·         Onions: 1 medium sized

·         Peanuts - 1 cup - roasted

·         Garlic - a few cloves

·         Vegetable Oil - 3-4 tbsp

·         Curry powder/Palyada pudi (can be replaced with Sambaar Powder and Red chilli powder) - 2 tbsp

·         Cilantro/Coriander - a small bunch

·         Coconut - 1/2 a cup - grated

·         Green chillies - 2-3

·         Tamarind - If you are using Tamarind paste, use 1/2 tsp; If you are using whole Tamarind, rinse a lemon sized piece of tamarind in warm water for 5-10 mins and use the extract. One can also use 2 medium sized tomatoes instead of tamarind (See Step 2 below)

·         Turmeric - A pinch

·         Jaggery - a very small piece (optional)

·         Mustard seeds - 1/2 tsp

·         Salt - to taste 

Preparation time: 20 - 25 mins

Procedure:

• 1.        Lightly roast peanuts (just until you get a nice aroma from the peanuts). Powder the peanuts in a blender. Let the powder be a little coarse (Its nice to bite into pieces of peanuts mixed in the gravy!).
• 2.         Chop onions, green chillies and cilantro. Mix all of these in a blender along with grated coconut, jaggery and tamarind. (Add tomatoes if you are using them instead of tamarind). To this add curry powder and peanut powder and give a good mix.
• 3.        Wash the eggplants and cut each of them in the shape of a Plus(+). Make sure you do not cut the eggplant completely. Save the eggplants in a bowl of water with a pinch of turmeric (this way they will not turn black).
• 4.        Stuff the above mixture carefully in the eggplants and keep aside. Save the rest of the mixture to be used for the gravy.
• 5.        In a pan, add 3-4 tbsp of vegetable oil. Once oil is hot add mustard seeds and let it splutter. Add a pinch of turmeric and a few cloves of garlic.
• 6.        Carefully drop the stuffed eggplants into the oil. After 1-2 mins, give the eggplants a turn.
• 7.        Sprinkle some water and cover the pan to let the eggplants cook for about 5-6 mins. Check regularly and turn over the eggplants once or twice.
• 8.        Once the eggplants are cooked (you can check by poking a fork), add the rest of the mixture and water to get the required consistency. Add salt as required.
• 9.        Cover the pan and cook for about 5-6 mins.
• 10.      Once cooked, transfer the contents to a serving bowl and garnish with some chopped cilantro.

Serve with: Badnekayi Yennegayi can be served with roti/chapathi, akki rotti, bhaakri/jolada rotti and also rice. A few pieces of raw onion can be served along with this.