Badanekayi Ennegayi | Badanekayi Ennegayi Recipe | Ennai Kathirikkai Kuzhambu

badanekayi ennegayi

Badanekayi ennegayi, the name itself makes the mouth water. It is a super-delicious curry, which has an excellent fit as a side dish for rice roti or akki rotti. You can also enjoy this curry with jolada rotti or jowar roti, chapati, dosa and idli. Ennai kathirikkai kuzhambu is one of the other names for badanekayi ennegayi.

A trait of this side dish is that a badanekayi, kathirikkai, eggplant or brinjal is cut into four parts, with the top of this vegetable intact, and the masala is stuffed in the center and sides of this vegetable.

Food Fact
Nasunin, a compound found in brinjal or eggplant peels might prevent diseases linked to angiogenesis, including psoriasis, age-related illnesses and cancer.1

What type of brinjals should you use? Green or purple color rotund brinjals, or gundu badanekayi, are typically used for making this fine curry. Such brinjals have a short length.

Buy only the baby badanekayi or kathirikkai that are fresh and tender. In Karnataka, this curry is prepared in different ways. This badanekayi ennegayi recipes uses the method followed in northern Karnataka, where this side dish is commonly used with jowar roti or jolada rotti.

Food Fact
Chlorogenic acid present in eggplant / brinjal may prevent damage to the body cells and thus reduce the risk of certain diseases.2

The badanekayi ennegayi recipe needs only the common ingredients. Add cashew nuts while grinding the masala to make the badanekayi ennegayi or ennai kathirikkai extra-rich.

Curry leaves is an ingredient in the badanekayi ennegayi recipe that not only adds flavor to this curry, but also gives health benefits.

Curry leaves have vitamin A, which is necessary for eye health.

Read more about the Benefits of Curry Leaves in the blog.

Does it take a lot of effort to make this side dish? It is not very easy or difficult to make the badanekayi ennegayi. Preparing the masala is the only step in making this curry that needs a bit of time and effort. Serve the badanekayi ennegayi or the ennai kathirikkai kuzhambu by pouring a teaspoon of ghee on this side dish to make it more lip-smacking.

More Brinjal Recipes
Visit the Indian Brinajal Recipes page, for a list of dishes, with brinjal as the main ingredient.

ragi ambliRagi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day.

Here is the ragi ambli recipe.

Ref: 1Antiangiogenic Activity of Nasunin, an Antioxidant Anthocyanin, in Eggplant Peels, Journal of Agricultural and Food Chemistry, 2Eggplant Found to Have an Antioxidant Kick, United States Department of Agriculture, Agricultural Research Service,

Servings: 2-3


1. Badanekayi / kathirikkai / vankaya / brinjal / eggplant / Baingan 6-7
2. Oil 1 tablespoon
3. Mustard 1/2 teaspoon
4. Curry leaves 1 sprig
5. Onion 1
6. Hing / asafoetida 2 pinches
7. Salt to taste
8. Fresh coriander leaves, chopped

Masala for Stuffing:

1. Dry coconut gratings 2 tablespoons
2. Groundnut 1-and-1/2 tablespoons
3. Sesame seeds 1 teaspoon
4. Onion pieces 2 tablespoons
5. Ginger pieces 1/4 teaspoon
6. Curry leaves 1 sprig
7. Red chili powder 1/2 teaspoon or to taste
8. Dhania powder 1/2 teaspoon
9. Cumin / jeera powder 1/4 teaspoon
10. Turmeric powder 1/4 teaspoon

11. Tamarind paste to taste
12. Roasted gram dal 2 teaspoons
13. Jaggery of groundnut size (optional)

Blog Post: Jaggery Benefits
14. Oil 1 teaspoon
15. Salt to taste

How to Prepare the Badanekayi for Masala Stuffing?

1. Cut the badanekayis into 4 parts, as shown in the photo.

badanekayi ennegayi s1

Do not remove the stalk, because it holds all the four parts together.
Ensure the parts are not separated at the top.
Inspect the inside of the badanekayis to spot and remove any spoiled part or any worm(s).
2. To prevent color-change and reduce the bitterness of cut brinjals, click the link below:

How to Prevent Color-change and Reduce the Bitterness of Cut-brinjals

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How to Prepare the Stuffing / Masala?

1. Set the flame to low.

Dry roast the groundnuts till some brown spots appear on them.

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Remove the groundnuts.
2. Add the sesame seeds to the same kadai / utensil and fry till the seeds start to splutter.

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3. Heat the oil.
4. Add onion, ginger and curry leaves.

Fry till the onions become soft.

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5. To a mixer jar:

Add dry coconut, groundnut, and sesame seeds.

Add chili, dhania jeera and turmeric powders.

Add roasted gram dal and salt.

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Dry grind to a powder.

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6. Add the fried onion mixture, jaggery and tamarind paste.

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Add little water to the jar and grind to a thick, coarse paste.

badanekayi ennegayi s7b

The masala for stuffing for the badanekayi ennegayi / ennai kathirikkai is ready.

How to make the Badanekayi Ennegayi / Ennai Kathirikkai?

1. Wash the badanekayis 2-3 times in water.

Drain the water completely.

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2. Stuff each badanekayi with the masala in such a way that it fills the center and the sides of each of the four parts.

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Stuffed badanekayis
3. Chop the onion.
4. Heat the oil till it becomes hot.

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5. Add mustard.

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6. Add onion, ginger, curry leaves and hing.

Fry till the onion turns to golden brown.

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7. Add stuffed badanekayis.

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Fry for 2 minutes or till the masala starts burning, whichever is earlier.

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8. Add the remaining stuffing masala.

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Add about 1/2-cup of water to the mixer jar to remove the paste left in the jar. Then, add the water to the badanekayi mixture.

Add coriander leaves.

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9. Cover and cook till the badanekayis become soft.

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Taste the ennegayi. If necessary, adjust the salt and the thickness of the curry by adding extra water.

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10. Badanekayi ennegayi / ennai kathirikkai / ennai kathirikkai kuzhambu is ready.

badanekayi ennegayi final

TIPS Badanekayi Ennegayi
1. If the ground masala for the stuffing becomes watery:

- Add 1-2 teaspoons of roasted gram dal powder. Mix.


- Add vangibath powder. Mix.
2. If you have only a few badanekayis, add 1-2 capsicum(s) that are cut into large pieces along with the stuffed badanekayis while cooking.