Brinjal (eggplant)Curry/badhnekai ennagai

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This is a famous dish in north karnataka (In India) as it is must for Jowar(Sorghum) roti. You can serve this with Chapati,Rotis,pulkas,parotas,bread,rice as this goes well with all most everything except pooris.

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Recipe card for Brinjal curry/badhnekai ennagai

Prep time 20 mins Serves 4

Ingredients:

6 small brinjal/pickle or purple brinjal

3 tbsp Grated fresh coconut

5 tbsp roasted peanuts/Groundnut

1 tsp Cumin seeds
1 tsp Mustard seeds
5-6 Curry leaves
2 tsp chilli powder
1 tsp Sambar powder
2 tsp Tamarind Juice
little jaggery
Salt to taste
1 onion sliced
1 tsp ginger paste
2 strings Coriander/cilantro leaves
2 tsp oil
1 tsp asafoetida
  1. In a mixer (blender) jar put groundnuts/peanuts,coconut,onion,ginger paste,chilli powder,sambar powder, jaggery,salt, coriander leaves and grind it add little water and grind it to a smooth paste.
  2. Slit the brinjal in 4 parts leaving gap at the end so that brinjal will not cut into slices let the brinjal stays whole.
  3. In a pressure cooker put oil, mustard seeds, Cumin seeds, asafoetida, curry leaves and once these splutters add brinjal and saute for a minute and add grinded paste and tamarind juice and add little water if required and close the lid and let it whistle once then turn off the gas and let the pressure cools down then open the lid and mix it properly its ready to serve.
Step by step procedure
  1. In a mixer (blender) jar put groundnuts/peanuts,coconut,onion,ginger paste,chilli powder,sambar powder, jaggery,salt, coriander leaves and grind it add little water and grind it to a smooth paste.
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2. Slit the brinjal in 4 parts leaving gap at the end so that brinjal will not cut into slices let the brinjal stays whole.

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3. In a pressure cooker put oil, mustard seeds, Cumin seeds, asafoetida, curry leaves and let these splutters.

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4. Add brinjal and saute for a minute

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5. Add grinded paste and stir for sometime.

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6. Add tamarind juice and add little water if required

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7. And close the lid and let it whistle once then turn off the gas and let the pressure cools down then open the lid.

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And mix it properly its ready to serve with Jowar roti or Chapathi,Pulka,Rice, Dosa anything…. Even it goes well with Bread.

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