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Wednesday, August 20, 2008

Badanekayi Ennegayi

4 small round shaped Brinjal / Badanekayi / Eggplant
1 medium sized Onion
1/2 cup grated Coconut
Small grape sized Tamarind
4 tsp peanuts / groundnuts/ Shenga
1 tsp Sesame seeds / Ellu
1 tsp Coriander seeds / Kottambari kaalu
1/4 tsp Cumin seeds / Jeera
3-4 Red Chillies
1 tsp Vangibath powder / Sambar powder
2 flakes of Garlic
Pinch of Turmeric powder
Salt to taste
3-4 tsp Oil

Add tamarind, 2 tsp water in a bowl and smash it. Chop the onion into small pieces as shown in the picture below and keep it aside. Remove the outer cover of garlic flakes, smash it properly and put it in a pan. Add red chillies, sesame seeds, coriander seeds, cumin seeds, peanuts, vangibath powder, 1 tsp oil and fry them for about 4-5 mins. Grind grated coconut, salt, tamarind water and fried masala into smooth thick paste by adding sufficient amount of water. Make 4 slits on the brinjals keeping the stems intact. Stuff the brinjals with the ground masala as shown in the picture below. Add 2-3 tsp oil in a thick bottomed vessel / pan. Add finely chopped onions, turmeric powder and fry them until onions turn golden in color. Add stuffed brinjals and remaining ground masala. Fry them for about 4-5 mins in medium flame. Add sufficient amount of water and cook them well by covering the lid. It goes well with chapathis / rottis.


Unknown said...

i have tried it it is super in taste, super combination with jolada rotti or chapathi every has to try it once tasty reciepie

Swetha Bhat Raghavendra said...
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