Friday, July 26, 2013

Badane Kai Yenne Kai ( Stuffed Brinjal Curry )

Badane kai yennekai is a spicy curry and you can have this curry with rice, chapati, roti or even pooris and bread also.
Ingredients :
Small Brinjal : 5 to 6.
Sesame seeds ( Till seeds or Gingily Seeds ): 2 Table spoon
Ground nuts : 2 Table spoons.
Rasam Powder : 1 Table spoon..
Oil : 2 Table spoon.
 Salt : to taste.
Curry leaves : 6 to 8.
Coriander leaves : 2 Table spoons.
Turmeric : a pinch.
Tamarind Pulp : 1 Table spoon.
jaggery : 1 Table spoon.
Coconut : 1 Table spoon.( optional )
Methi seeds : 1/4 Tea spoon.( 6 to 8 Seeds ).
Ingh : a pinch.
Method : 
1. Wash and cut each brinjal only up to the end. Do not cut fully. Keep it in water for some time.
2. Dry roast sesame seeds and ground nuts. Now grind roasted sesame seeds and ground nuts, rasam powder and coconut together using little water. Remove from the jar and keep it aside. Mix salt to it.
3. Now take each brinjal and fill in this ground mixture and arrange it on a plate. Keep it aside.
4. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
5. Now keep a pan on the fire.  Put oil and heat. Put mustard seeds and let it spurt. Add methi seeds, ingh and curry leaves .
6. Arrange the stuffed brinjal  in the pan and put the remaining  ground masala and mix slowly.
7. Add required water (1/2 cup) and Tamarind pulp and  put little salt if required.
8. Add turmeric powder and  jaggery and  mix slowly in between so that it does not get burnt.  It takes 6 to 8 minutes.
9. Add coriander leaves and serve Hot  Stuffed Brinjal with  plain roti or Pulka even it goes very well with plain rice.
Note : You can use coriander seeds powder and jeera powder instead of  Rasam powder. 1 table spoon coriander powder and 1/2 tea spoon of jeera powder , Grind with sesame and ground nuts.  Can add garlic to the curry. Either while grinding or with mustard seeds you can fry them. (not more than 3 to 4 pods). You can add chilly powder to get hot and spicy taste. ( not more than 1/2 Tea spoon ). You can poke brinjal and make scars on the surface of the brinjal so that it cooks fast.
Serves 2 to 3.
Time 20 to 25 minutes.

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