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Saturday, July 26, 2008

Badane Nugge Boluhuli

2 medium sized Eggplant / Brinjal / Badanekayi
3 - 4 Drum Sticks / Nugge Kaayi
2 - 3 Tomatoes (Optional)
1 - 1.5 cups cooked Yellow Lentils / Thogaribele / Toor dal
Pinch of Turmeric powder
1 - 2 Green Chillies
Lemon sized Jaggary
Grape sized Tamarind
1.5 tsp Sambar powder
Salt to taste
3 - 4 strands of Coriander leaves
1 tsp Mustard seeds
1 - 2 broken Red Chillies
Big pinch of Asafoetida powder / Hingu
5 - 6 Curry leaves
1 tsp Oil


Put water and little amount of buttermilk in a vessel. Chop eggplants into medium sized pieces and put it in a vessel containing buttermilk water and keep it aside for about 5 mins.
Chop drum sticks into 2 inch sized pieces and chop the tomatoes into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put tamarind, little amount of water in a vessel, squeeze it and keep it aside.
Add chopped vegetables, green chillies, turmeric powder, jaggary, tamarind water, salt, water and cook them well by covering a lid.

Once it is cooked, add cooked yellow lentils, sambar powder and bring it to boil. Keep the boluhuli in low flame for about 2-3 mins and stir it properly. Add chopped coriander leaves, mix them well and switch off the flame.

Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, keep it for few seconds. Add curry leaves and then add it to boluhuli. Mix well before serving.

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