9 January, 2019
BRINJAL CURRY /BADANEKAYI YENNEGAYI PALYA – 1
Today I served Jowar roti/ Jolada rotti along with badanekayi yennegayi & chutney pudi mixed with ghee. Nobody likes brinjal that much as I do at my place. But I keep making something or the other using this vegetable and serve them in less quantity/portion and keep the bigger portion for myself. And If I use whole brinjal, they will not even look at it, but I wanted to try out making badanekayi yennegayi along with Jolada rotti (jowar roti)….. so I have used sliced brinjal instead of whole brinjal and made it in my own way. The yennegayi tasted superb and here comes the recipe
Ingredients : measuring cup used – 240 ml
- Brinjal – 3 cups
- Oil – 2 tbsp (I have used only this much, so adjust as per taste)
- Mustard seeds – 1/2 tsp
- Sesame seeds – 1 tsp
- Curry leaves – 2 strings
- Tamarind juice – 1/4 cup
- Salt to taste
- Water – as needed
- Coriander leaves – 2 tbsp
Others :
- Roasted & powdered peanuts – 1/2 cup
- Red chilli powder – 1 tsp (which gives out color)
- Huli Pudi/sambar powder – 1 tsp
- Palyada Pudi/subji masala – 2 tsp
- Jaggery – 1 tbsp
- Turmeric powder – 1/2 tsp
- Salt to taste
PROCEDURE :
- Heat oil in a pan, add in mustard seeds, sesame seeds, curry leaves allow them to splutter and then add in brinjal and saute well, add salt, cover and cook for 2 to 3 minutes
- Now put all the ingredients listed below the heading ‘others’ one by one also add in tamarind juice and mix everything well
- Add water to get the semi solid consistency and allow it boil well while stirring
- Remove from the heat, sprinkle coriander leaves and serve
