Badnekayi Yennegayi with phulkas
INGREDIENTS:
6 small variety brinjals / badnekayi / baingan
1/4 cup dessicated coconut or grated dry coconut
2 tblsp peanuts
3 tsp white sesame seeds/ til
2 tspdaniya / coriander pdr
1 tsp cumin/ jeera pdr
1/2 tsp turmeric / haldi pdr
2 tsp red chilli pdr
1 tsp garam masala pdr (I used Kolhapur kanda lahsoon masala)
1 tsp tamarind paste
Salt to taste
Jaggery to taste(optional)
1/2 cup finely chopped coriander leaves
2 finely chopped onions
2 sprigs of curry leaves
5 + 2 tsp oil
PROCEDURE:
- Take the brinjals, slit them into a cross keeping stem part intact. Put them in the salt water and keep aside
- Dry roast coconut , peanuts and sesame seeds separately and grind into a coarse powder
- Put the ground powder in a bowl, add daniya pdr,haldi, jeera pdr,garam masala,salt, jaggery, tamarind paste,chopped coriander leaves,and half of chopped onions 2 tsp oil and mix well
- Stuff this masala in the slit brinjals and keep aside
- Heat remaining 5 tsp oil , put curry leaves, chopped onions and saute until they turn light brown
- Put the stuffed brinjals , remaining masala and half cup water, cook with a lid covered till the brinjals are cooked
- Serve hot with hot phulkas.
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