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.






Comments

Popular posts from this blog

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

Cheppi and Sweet Surnali / Buttermilk Dosa

Tuppa Dosa with Chutney