Tuesday, 22 July 2014

BADANE YENNEGAYi / STUFFED BRINJAL

Trying Badane yennegayi for the second time now. This is Krnataka's popular dish, goes really well with chappatis, rotis and phulkas. Violet round brinjal are the best for this curry. Yenne means oil in Kannada. So the Brinjals are roasted in oil till they are done completely. Please do take a note of the recipe here...

BADANE YENNEGAYI


WHAT YOU NEED:
Baby Brinjals - 6
Jeera- 1 tsp
Curry leaves - 2 sprig
Oil - as req

STUFFED BRINJALS


FOR THE MASALA:
Coconut - 1/4 or half cup, grated
Dry Red chillies - 6
Peanuts - 2 handfuls, roasted
Chanadal - 2 tsp
Udad dal - 1 1/2 tsp
Coriander seeds - 2 tsp
Jeera - 1 tsp
Asafoetida - size of a chick pea
Turmeric powder - 1/2 tsp
Tamarind - 1 small piece
Onion- 1, medium, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Salt - to taste


HOW TO MAKE:
Dry roast coconut, chillies,chanadal, udad dal, coriander seeds, jeera seeds and hing till you get the aroma.
Grind roasted ingredients along with roasted peanuts, tamarind, turmeric.
Now add chopped onion, salt and coriander leaves to the ground powder and mix well.
Add some water to it and make thick paste like masala.
Now wash brinjals well and slit the brinjals, making four parts, till near the stem.
Then take some masala and stuff in the brinjals.
Now heat 1 tbsp oil in deep bottomed kadahi.
Splutter jeera, then add curry leaves.
Now place all the stuffed brinjals in kadahi, add remaining masala to it and also some water.
Reduce the heat, cover and cook for some time.
After few minutes open the lid and flip the stuffed brinjals, again add little water, cover and cook till it is done. Check in between and stir if required.

Serve hot Badane yennegayi with steaming rice, chappati, roti or phulkas.


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