Ennai Badnekayi/ Noon Vankaya/Ennai Kathirikai/ EggPlant Masala

imagePin imagePin

I love Eggplant and make variety of dishes( Vegetarian).

This Eggplant Masala is one of my Favourite recipe as I have made some variation by adding Peanuts which enhances the taste. My Family  just loves this recipe of mine. I made this dish on a special request from my cousin who was visiting us. A totally lip smacking dish that will leave you craving for more. It is easy to make and can be thoroughly enjoyed for both lunch and dinner.

Recipe for Ennai Badnekayi/ Noon Vankaya/Ennai Kathirikai/ EggPlant Masala:


15 medium size Eggplant / brinjal ( Purple ) Washed and dried

Salt to taste

For Masala:

2 Tsp Toor Dal/ Yellow Pigeon Peas

2 Tsp Channa dal/Bengal Gram

2 Tsp Moong Dal/ Green Gram Dal

2 Tsp Urad Dal/ Black gram skinned

1 Tsp Jeera/ Cumin

1Tbsp Dhania/ Coriander

8-10 Dry Red Chillies

1/4 Tsp Methi/ Fenugreek

150 Gms Peanuts

1Lemon size Tamrind


Dry roast all the ingredients on medium flame separately.Ensure they don’t burn. Allow it to cool. Blend all the ingredients to fine powder. Add salt to taste.

Slit the Eggplant into 4 parts and stuff the dry masala generously. Repeat the process for all them. Keep the excess dry Masala aside.

Heat 2 Tbsp of oil in a wok. Place all the stuffed eggplants and roast on medium flame till they become tender. Add water to the excess masala and make a watery mixture. Once the brinjal a are soft and tender , pour this mixture . Add salt to taste . Let it simmer for 5 mins. The mixture will start getting thick . Mix well and switch off the flame.

Garnish with Fresh Coriander and serve hot with Phulkas or Rotis.


How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Comment

Your email address will not be published.

Scroll to Top