Yenne Badanekayi (North Karnataka)
Baby eggplants stuffed with a peanut and sesame masala.
About this dish
Known as Yenne Badanekayi in North Karnataka (Hubli-Dharwad region), this dish is the soul of Lingayat cuisine. It features small purple brinjals stuffed with a complex, oily ('Yenne' means oil) masala of peanuts and sesame. It is vastly different from the Hyderabadi Salan, focusing more on the earthy flavors of roasted seeds and niger seeds (gurellu).
Ingredients
The Brinjals
- 8-10 Small purple brinjals (round variety)
- 4 tbsp Oil (preferably groundnut oil)
- 1/2 tsp Turmeric powder
For the Stuffing Masala
- 1/2 cup Peanuts, roasted and skinned
- 2 tbsp White sesame seeds, roasted
- 2 tbsp Niger seeds (Gurellu/Uchellu), roasted (optional but authentic)
- 1 tbsp Coriander seeds, roasted
- 1 inch Ginger + 6 cloves Garlic, made into paste
- 2 tbsp Dry coconut (Kopra), grated and toasted
- 1.5 tbsp Red chili powder (Kashmiri or Byadagi)
- 1 tsp Jaggery
- 1 small ball Tamarind, soaked and pulp extracted
- Salt to taste
For the Gravy Base
- 1 large Onion, finely chopped
- 1 sprig Curry leaves
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
Method
- 1
Prepare the Brinjals
Wash the brinjals and keep the stalks intact. Make a cross-slit (x-cut) from the base towards the stalk, ensuring you don't cut all the way through. Soak them in salted water for 10 minutes to remove any bitterness and prevent oxidation.
- 2
Grind the Dry Masala
In a blender, grind the roasted peanuts, sesame seeds, niger seeds, coriander seeds, and dry coconut into a coarse powder. Do not over-process or the peanuts will release oil and turn the powder into a clump.
- 3
Create the Stuffing Paste
Mix the ground powder with ginger-garlic paste, red chili powder, turmeric, salt, jaggery, and the thick tamarind pulp. Add a teaspoon of oil to bind it. The paste should be thick, pungent, and slightly sweet.
- 4
Stuff the Brinjals
Drain the brinjals and pat them dry. Carefully stuff a generous amount of the prepared masala paste into the slits of each brinjal. Press the sides gently to secure the stuffing. Keep any leftover masala aside for the gravy.
- 5
Sauté the Aromatics
Heat 4 tbsp oil in a wide, flat-bottomed pan or kadai. Add mustard seeds and cumin seeds. Once they crackle, add the chopped onions and curry leaves. Sauté until the onions turn golden brown and translucent.
- 6
Sear the Brinjals
Place the stuffed brinjals in the pan in a single layer. Cover and cook on medium-low heat for 5-7 minutes, turning them occasionally. The skin of the brinjals should start to blister and change color to a brownish-purple.
- 7
Simmer the Gravy
Add the remaining masala paste and 1 cup of water to the pan. Gently stir to mix with the oil without breaking the brinjals. Cover with a tight lid and simmer on low heat for 15-20 minutes.
- 8
The Oil Separation
The dish is ready when the oil separates from the masala and floats on top (hence the name 'Yenne'). The brinjals should be completely soft and 'melting' when pressed with a spoon.
- 9
Final Garnish
Check the salt and tanginess. Adjust with a bit more jaggery if the tamarind is too sharp. Garnish with freshly chopped coriander leaves and serve hot.
Notes & variations
- Niger seeds (Gurellu) provide a unique nutty-bitter depth typical of North Karnataka; substitute with more sesame if unavailable.
- Groundnut oil is traditional and enhances the flavor of the peanut masala.
- Leftovers taste even better the next day as the brinjals continue to marinate in the spice oils.
- Choose brinjals that are firm and shiny; avoid those with yellow patches as they contain too many seeds.
Serve with
Serve with Jolada Rotti (Sorghum flatbread) or Sajje Rotti (Pearl Millet flatbread) and a side of raw onions.
Cook's note
Slow cooking is non-negotiable. If you rush the heat, the peanuts in the masala will burn, creating a flat, scorched flavor instead of a rich, roasted one.