I'm back with another regional speciality from my home state Karnataka 😁
Badanekayi ennegayi is a dish of stuffed eggplants (aka brinjal or aubergine) that has its origins in North Karnataka i.e. the districts of Bijapur, Dharwad, Gadag, Bellary among others. The base of this naturally vegan badanekayi ennegayi is a delectable blend of roasted peanuts, sesame seeds, onions, garlic, ginger, and dry red chilies. The eggplants are generously stuffed with this mixture and slow-cooked in a generous amount of oil until fork-tender. The eggplants absorb the myriad of flavors, resulting in a lip-smackingly delicious outcome. This dish can also be made using the local variety of green capsicum and it tastes fantastic too.
There are other variations of similar stuffed eggplant dishes that can be attributed to other states within India. In Maharashtra this eggplant dish variant is called bharli vangi and in Andhra Pradesh this variant is known as gutti vankaya kura.
I tried badanekayi ennegayi for the first time during my childhood in Hubli when I had gone to visit my aunt. I had it with jolada rotti (jowar or sorghum bhakri) and I can still recall how much I loved it. I was bowled over by the depth of flavour and great texture which complimented the rottis perfectly.
Having always had a fondness for eggplants, I appreciate any dish featuring this versatile vegetable. I love traditional dishes like badanekayi palya, badanekayi huli, an Udupi-speciality called mattu gulla bajji (gojju) and gulla dosa. I occasionally make baingan bhartha paired with rotis for quick weekday dinners. Mutabal or baba ganoush is an absolute must when we rustle up mezze platters at home. Roasted eggplant tastes amazing in sandwiches and salads too so I incorporate this vegetable whenever I get a chance.
When preparing Badanekayi Ennegayi at home, my preferred pairing is with ukkarisida akki rotti, although it also goes well with rotis, chapatis or Malabar parotta. Jolada rotti is something I am yet to learn but I know that I'll get there some day.
After fine-tuning the recipe through multiple iterations, I present my simplified rendition. I did away with aromatic spices as I found the recipe to be to my liking without them. Achieving the right balance of salty-sweet-sour-spicy is crucial for nailing the flavor profile. If you stay true to this recipe, I assure you will have a winner on your hands. Give it a try, folks! 😊
