Monday, October 13, 2008

Badanekai Yennegai (Eggplant Curry)

Small purple eggplants/Brinjal - 6-7
Onion - 1 medium size
Mustard seeds - 1/2 tsp
Cloves & cinnamon 2-3
Curry leaves
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

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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