Badanekayi yennagayi(brinjal curry)
(from Nandini’s recipe box)
Source: http://addflavour.blogspot.in/2007/09/rci-karnataka-cuisine.html
Ingredients
- Variation:You can use tamarind instead of tomato and add coconut too in the gravy
- 200-350 gm green brinjal or normal one(cut into 3-4 inches of pieces, if brinjal are small in size then cut to half)
- 3-4 tbsp Oil
- 1 tsp of mustard
- 1 tbsp Jeera
- 1/2 tsp25 pieces Peanuts
- 1/2 tsp Garam Masala
- 1 tbsp Curry masala
- 1 1/2 tbsp Dhania powder
- 1/2 tsp Turmeric powder
- 2 inches of Ginger chopped
- 3-4 chopped onions
- 3 Tomatoes chopped
- 10-12 drops of lemon juice
- 3-4 cloves of Garlic chopped(optional)
Directions
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Heat oil in a pan, add Rai when it starts to pop add Jeera chana dal, peanut .Stir fry for a minute.
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Add Ginger, garlic(optional) onions and stir fry till the onions are light brown in colour.
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Add tomatoes and green chillies, stir fry further till the tomatoes are soft and tender.
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Let it cool down.
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Crush the above tempering mixture to a thick paste.
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Put on the low heat again and add garam masala, Dhania powder, turmeric and subzi masala.
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Stir fry for a minute or 2 and add brinjal.
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Cover Cook for 15-20 minutes, stirring it at regular intervals, till the baingan is tender.
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Sprinkle water in between if needed.
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When curry isready, switch of the heat and add 10-12 drops of lemon juice and mix.