Jump to Recipe Jump to Video Print Recipe

Karnataka Style Stuffed Brinjal, Ennegayi Recipe, badanekayi yennegai, bharli vangi, gutti vankaya, stuffed brinjal curry, north karnataka recipes, brinjal masala curry, eggplant curry indian, sesame peanut coconut masala, traditional karnataka curry, jolada rotti side dish, ennegayi gojju, badanekayi palya, spicy stuffed brinjal, authentic south indian curry, brinjal gravy recipe, easy stuffed brinjal, ennegayi without onion garlic option, homemade ennegayi masala with step-by-step pictures and a video recipe. Check out the karnataka style brinjal curry recipe. If you like the video pls SUBSCRIBE to my channel.

Karnataka’s iconic Ennegayi, also known as Badanekayi Yennegai, is a rich, aromatic stuffed brinjal curry made with a flavorful blend of sesame seeds, peanuts, coconut, spices, and tamarind. The tender brinjals soak up the masala beautifully, creating a thick, glossy gravy that pairs perfectly with jolada rotti, chapati, or steamed rice. This traditional North Karnataka recipe brings together sweet, tangy, spicy, and nutty notes—making it a must‑try for brinjal lovers and anyone craving an authentic regional curry.

Brinjal recipes in TMF

What is Ennegayi or Badanekayi Yennegai?

Ennegayi (or Badanekayi Yennegai) is a traditional North Karnataka stuffed brinjal curry made with a flavorful masala of sesame seeds, peanuts, coconut, spices, and tamarind. The brinjals are slit, stuffed, and slow‑cooked until soft and coated with a thick, aromatic gravy.

Which brinjals are best for making stuffed brinjal curry?

Small, tender purple brinjals (Indian eggplants) work best. They cook evenly, hold the stuffing well, and absorb the masala beautifully.

Why should brinjals be soaked in water after slitting?

Soaking prevents discoloration and reduces any slight bitterness. It also helps the brinjals stay firm while stuffing.

Can I make this recipe without onion and garlic?

Yes, you can skip the onion and still get a delicious result. Increase sesame seeds, peanuts, and coconut slightly to balance flavor.

What can I serve with Ennegayi?

This curry pairs perfectly with jolada rotti, chapati, akki rotti, phulka, or even steamed rice. It’s especially popular with North Karnataka-style flatbreads.

Can I prepare the stuffing masala in advance?

Absolutely. The roasted masala can be made 1–2 days ahead and refrigerated. Add onion only when you’re ready to cook for maximum freshness.

Why do we add jaggery to the curry?

A small piece of jaggery balances the heat and tanginess, giving the curry its signature sweet‑spicy‑nutty flavor profile.

How do I prevent brinjals from breaking while cooking?

Cook on medium heat, flip gently, and avoid over‑stirring. Keeping the stalk intact also helps the brinjals hold their shape.

Can I use the same masala for other vegetables?

Yes! This versatile masala works well with okra, capsicum, ridge gourd, or even mixed vegetables.

How long does stuffed brinjal curry stay fresh?

It stays good for 2 days in the refrigerator. The flavors deepen over time, making it even tastier the next day.

Ingredients

7 brinjals (slit)

Salt (for soaking)

1/2 tsp oil Jaggery (small piece)

For stuffing

Clove

Cinnamon 2 tbsp

sesame seeds 2 tbsp

roasted peanuts 1/3 cup

Coconut 3/4 cup

onion 1 tsp oil

1 tsp garam masala

Turmeric powder (a pinch)

1 tbsp Kashmiri chilli powder

Tamarind (gooseberry size)

1 tsp salt

Coriander leaves

To temper

2 tbsp peanut oil

1/2 tsp mustard seeds

2 red chilli

Curry leaves few

How to make Karnataka-style stuffed brinjal with step-by-step pictures

️ Wash brinjals and make 2 slits in a cross shape, keeping the stalk intact. Soak in water to prevent discoloration.️
Sprinkle a little salt over the brinjals and rest for 15 minutes.

️ In a pan, dry roast cinnamon, clove, sesame seeds, peanuts, and coconut until aromatic. Cool completely.

️ In the same pan, heat 1 tsp of oil and sauté the onion until translucent. Add tamarind, garam masala, turmeric powder, Kashmiri chilli powder, and salt. Cool the mixture.

️ Grind the roasted dry ingredients first and transfer. Then grind the onion mixture with a little water and combine both. Add coriander leaves and onion; mix well.

️ Stuff this masala into the brinjals and keep aside.

️ Heat the peanut oil, add mustard seeds, and let them splutter. Add red chilli and curry leaves.

️ Add the stuffed brinjals and cook over medium heat until the skin shrinks and slightly browns. Stir occasionally.

️ Add the remaining ground masala and a little water. Let it boil.

️ Add 1/2 tsp oil and jaggery. Cook until the gravy thickens and coats the brinjals well.