Updated: ಬದನೇಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ – Healthy Stuffed Brinjal

We all know how much oil is in ಬದನೇಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ – Stuffed Brinjal. So, last time I prepared this I had a nice trick which I used to make it more healthy. I filled all the Brinjal with the masala, put it in a microwave safe bowl. Kept the stuffed brinjal in the Microwave for 4.5 minutes until the brinjals were soft.

Once the Brinjals are soft, follow steps 4-5 with just a spoonful of oil. This can be served with Chapathi or Jolada/Jowar Roti.

I prepared Jowar Roti for this version.

It has been years since I prepared stuffed brinjal. I used to make this quite often while in India and also in Dubai. However, with life being so hectic last couple of months, all the traveling, and most of all, college admissions procedure for my Daughter, there was absolutely no free time at all.

My Daughter Sneha who is a senior in High School right now, has  decided to join University of North Carolina, Chapel Hill. She had applied for many colleges, and got selected at 4 of them, and after visiting all of them decided Chapel Hill was the place where she wanted to pursue her undergraduate studies. She will be moving during end of August 2010. We are very happy for her, and at the same time also sad that our one and only daughter is going to fly away from our nest. However, we didn’t want our love to stop her from pursuing her dreams, and so wholeheartedly agreed for her to move to a different city, almost 400 miles from our home.

Anyway, we had these small round brinjals lying in the refrigerator.  I usually make Brinjal with capsicum and potatoes so that my daughter also gets to eat. She doesn’t like brinjal at all. However, this time I decided I had to make stuffed brinjal since it is my favorite. How many times do we get to prepare our favorite dish, right?

Sneha liked it a lot, not the brinjal but the masala and asked me if I could prepare this with any other vegetable. I am guessing Capsicum could be used, will try next time and post the same.

Lets get started with the ingredients:

For the Stuffing:

  1. Peanuts – 1/4 cup
  2. White Sesame seeds – 4 tsp
  3. Coriander seeds – 2tsp
  4. 1/2 inch cinnamon stick
  5. 1 clove
  6. 1 tsp jeera
  7. 5 tsp fresh coconut
  8. 1 big tsp tamarind pulp
  9. 1 big tsp tomato paste
  10. 2 tsp red chilli powder
  11. 4 tsp Jaggery

Other Ingredients:

  1. 12 small eggplants
  2. 5 tsp oil (yes, requires more oil)
  3. 1 tsp mustard seeds
  4. pinch of hing
  5. 1/2 tsp jeera


  1. Fry all the dry ingredients listed in the masala from 1-6.
  2. Once it is cooled, grind this with the remaining ingredients from 7- 11. Make sure the masala is like a thick paste.
  3. Slit the brinjal lengthwise, so that they are still intact and stuff the masala.
  4. Heat oil in a pan, add mustard seeds, jeera and hing.
  5. Once they start spluttering all over your stove (Just kidding) add all the stuffed brinjals.
  6. Also add all the remaining masala. Add salt to taste at this point.
  7. If it looks very thick, add spoonful of water and cover and cook until the brinjals are soft and tender.
  8. You can add finely chopped cilantro at this point. I didn’t.
  9. Serve with Chapathi.

P.S: This recipe as you might have noticed has no onion or garlic. The recipe for Maavinahannu Seekarane ( Mango Rasayana or Dessert if I may say so) is posted here:

14 responses to this post.

  1. Posted by ArchanaSantosh on May 8, 2010 at 2:09 am

    hi meere,
    first of all congratulations taht your daughter got a chance to prove herself and all the best for your daughter.may god bless her with all kinds of strenght and happiness.after a long time but again with a wonderful recepie.thanks a lot.i go mad if i dont see any posts from you.well i think iam addicted to it.can we add littlegarlic too for this recepie because nowadays people love those with garlic and garammasala stuffs.
    well one more kind request that if u can post me the dates for ekadashi,amavasya,purnima and other important habba dates as i dont have a proper madhwa calendar and i annot read and write kannada.

    well once again congratulations and all the best for you and your daughter.may sonde rayaru always shower his blessings upon you people.


  2. Posted by meeraghu on May 8, 2010 at 9:01 am

    Hi Archana,
    Thanks so much for your wishes. Appreciate it very much. I don’t use onion or garlic on several occasions, especially Thursdays, ekadashi, dwadashi and so on.. So, most dishes are with out these two ingredients.

    Every month at the beginning I do post about important dates. It has all the information needed. You can refer that. It remains on the top of the blog for the entire month. Hope this helps.

    And thanks again so much for the wishes for my daughter.


  3. Posted by saritha on August 28, 2010 at 6:50 pm


    Thanks for the recipe, your website is so informative. If i want something i check your website for info.


  4. Posted by meeraghu on August 28, 2010 at 7:37 pm

    Thanks Saritha. Glad you liked the website.


  5. Posted by geetha on December 6, 2010 at 2:49 pm

    Shri Raghavendraya Namaha!

    Hi,I was looking for suffed brinjal recipe as we don’t eat onion and garlic and was pleased to find your recipe.It sounds yummy!Your web site is very nice.Congratulations to your daughter.May rayaru bless her with everything she dreamms of.



  6. Posted by geetha on December 6, 2010 at 2:50 pm

    sorry for all the typos.:(


  7. Meera, my daughter Trisha is a sophomore at Chapel hill, stays in Hardin building Suites! 🙂


    • Posted by meeraghu on April 3, 2011 at 7:50 pm

      Sneha my daughter stays in Craig North. Glad to know your daughter is at UNC as well. I will tell Sneha about Trisha as well.


  8. Its Ok But due to Vratha We will try it after


  9. Posted by Sandhya on November 1, 2012 at 2:36 am

    haa bhakri, chutney pudi, enni gaayi badnikaayi badsid tatti torsidra haangri yappa? Baayaaga neeru bantu nodri. Naaavu haanga ri tadiyoodu? Logu logu namgu ondu tatti parcel madbidri.


  10. Posted by Vijaya on November 2, 2012 at 2:56 pm

    Hi, It is nice. You can prepare this with Ridge gourd -Heere kayi- Cut into 2 inches long pieces and cut in the middle as to brinjal (eggplant) and stuff as above and cook. If you wish to add onion, cut onions into long pieces and add (no need to fry) and can also be added into the stuffing masala while grinding. Here Arasina powder is also used in masala which will give good color to the subji.


  11. Posted by Raghuram on November 21, 2015 at 10:53 pm

    Please prepare every food preparation or any other item be posted in English so that every one understands across the globe not only Kannadigas . Let every one benefit by your blog


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