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Saturday, June 13, 2015

Badanekayi(Eggplant / Brinjal) Tove

2 - 3 medium sized Eggplant / Brinjal / Badanekayi
2 - 3 Green Chillies
1 medium sized Onion
3 medium sized Tomatoes
Big pinch of Turmeric
Big pinch of Asafoetida
1/2 tsp Dry Mango powder / Amchoor powder
3/4 cup Yellow Lentils / Toor dal / Togari bele
1/4 cup Bengal Gram seeds / Channa dal
1/4 tsp Chilly powder
3 Garlic pods
6 - 8 Curry leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1-2 broken Red Chillies
3 - 4 strands of Coriander leaves
2 - 3 tsp Oil
Salt to taste

Wash yellow lentils, bengal gram seeds and put them in a pressure cooker. Add pinch of turmeric powder, salt, tomatoes, required amount of water and cook them well. Once the pressure goes off, mash them properly as shown in the picture below.

Chop onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces.  Remove the outer cover of garlic pods and chop them into small pieces as shown in the picture below. Chop the eggplants into medium thin long pieces as shown in the picture below. Put this in water/buttermilk water for about 5 mins.

Put mustard seeds, cumin seeds, broken red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafoetida powder, chopped onion and pinch of turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour. Add chopped eggplant, dry mango powder, chilly powder and saute them for about 2-3 mins.

Add little amount of water, salt and mix them well. Cook them well by covering a lid for about 10 mins.

Add cooked lentils and bring them to boil. Add salt, water if required. Keep the tove in medium/low flame for about 3-4 mins. 

Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice/Chapathis. This recipe is from vahrehvah. Thanks Sanjay for this recipe.

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