Monday, October 13, 2008

Badanekai Yennegai (Eggplant Curry)



INGREDIENTS:
Small purple eggplants/Brinjal - 6-7
Onion - 1 medium size
Turmeric
Mustard seeds - 1/2 tsp
Cloves & cinnamon 2-3
Curry leaves
Oil-5tbsp
Salt to taste

Grind the following ingredients in to smooth paste with little water:
Coconut grated/Coconut powder -1cup
1 small onion slices fried with little oil
1 or 2 Tomato
3/4tsp Garam masala
1tsp Coriander powder
1tsp Chilly powder
1tsp Ginger-Garlic paste
Coriander leaves chopped

METHOD:
1. Wash and clean the brinjal, Cut each brinjal in to two corssed slits like 'X' in the centre till the stem, so that the Brinjal remains intact as a whole.
2. Marinate the grinded masala to Brinjal for 10 minutes.
3. Heat 3 tbsp oil in a heavy bottom pan at low flame, add mustard seeds, clove, cinnamon, curry leaves allow till the aroma comes out, add chopped 1-onion, turmeric fry till onions become translucent.
5. Add marinated brinjal & salt to it fry for 10 minutes.
4. Add remaining ground masala & 1/2 cup water or required amount of water to it cover and cook for 10-15 minutes.
5. Badanekai yennegai ready, serve with Akki rotti, Chapati or Rice.

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