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Saturday, March 17, 2012

Badanekayi Kutu

2 large Brinjal  / Eggplant / Badanekayi (Preferred: Gulla)
1 - 2 Green Chillies
1.5 -2 tsp Sambar powder
Salt to taste
Grape sized Tamarind
Lemon sized Jaggary
Pinch of Turmeric powder
3/4 - 1 cup cooked Yellow Lentils
1/2 cup finely grated Coconut
1 tsp Mustard seeds
Big pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil


Put water and little amount of buttermilk in a vessel. Chop eggplants into medium sized pieces, put them in a vessel containing buttermilk water and keep it aside for about 4-5 mins. Cut the green chillies into two halves as shown in the picture below.

Put tamarind little amount of water in a bowl, mash it and keep it aside.
Remove the brinjal pieces from buttermilk water and put it in a vessel. Add chopped green chillies, turmeric powder, tamarind water, salt, jaggary, sambar powder, required amount of water and cook them well by covering the lid. Add cooked yellow lentils and bring them to boil. 

Put finely grated coconut in a pan and fry them in low/medium flame until it gives nice aroma and turns golden in color. Put this fried coconut to kutu and mix well.

Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and add it to kutu. Mix well before serving. It goes well with Rice.

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