Badanekayi Masala (Badnekayi / Ennegayi) is a signature dish of the Lingayat and North Karnataka community, traditionally served as the ultimate side dish for Jolada Rotti (Jowar/Sorghum bhakri). Raw onions and a dollop of fresh butter or curd are also served alongside.
The name literally translates to “Brinjal/Egg plant in Oil Masala” (Badnekayi = Brinjal, Enne = Oil). Traditionally, it uses Uchellu (Niger seeds) and Gurellu (Chutney powder). These give it a unique, earthy, and slightly smoky flavour. Here is an alternate, simple method. Also read: Baingain Bhartha.
Ingredients for Badanekayi Masala (Egg Plant Masala):
- Coconut grated– 1 cup
Chilli powder – 1 small spoon
Coriander powder – 2 small spoons
Turmeric powder – 1/2 small spoon
Coriander chopped fine – As required - Brinjal – ½ kg
- Cooking oil – As required
- Salt – As needed
Water – ½ cup
Tamarind – As per preference, soak in water and extract the juice - Mustard – 1 small spoon
Curry leaves – As needed
How to prepare Badanekayi Masala (Egg Plant Masala)?
- Make a fine paste of ingredients no: 1.
- Wash brinjal and split into four without removing the stalk.
- Keep aside 1/4th of the ground masala and use the remaining part to fill inside the brinjals.
- Heat oil in a pan and sauté till brinjals are half-cooked.
- Add the remaining masala along with ingredients no: 4 and boil the contents.
- Heat oil in another pan and sputter mustard seeds.
- Also fry curry leaves and add to Badanakaay Masala.
Courtesy: Vanitha Magazine December 15-31, 2018
Read a few more brinjal recipes here:
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