Apr 12, 2011

Baingan / Badanekai Ennegai

Brinjal (Badanekai) Ennegai

Serves: 4

You will need

4 fresh & tender brinjal / baingan
1 tablespoon oil ( or 1 tablespoon to 50 ml )
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon mustard seeds
1 spring curry leaves

For the coconut paste:

5 dried red chillies
1 teaspoon urad dal
2 tablespoon grated coconut
1 pinch turmeric powder
1 small cinnamon stick
1 clove
1 tablespoon coriander seeds
2 teaspoon Bengal gram dal (channa dal)


For the coconut paste:

In an iron kadai, roast all the above ingredients together on a medium heat until fragrant and golden color (approximate roasting time 15 - 20 minutes and stir continuously).

Transfer the masala ingredients to mixer bowl and mix with salt and lemon juice. Add 1 - 2 tablespoon water and make a thick paste.

Wash the brinjals, wipe with a kitchen towel and slit lengthwise into four / six with base and stem intact ( Tip - Make deep slits or else it won't cook inside and stuff the filling carefully ).

Stuff each brinjal with this mixture. Reserve the remaining mixture.

Heat 1 tablespoon oil ( or 1 tablespoon to 50 ml ) in another pan. Add mustard seeds. When they begin to pop, add curry leaves and stir well for 1 - 2 minutes.

Gently arrange stuffed brinjal fry for 3 - 5 minutes.

Add remaining mixture, saute slowly and cover with a lid. Stir occasionally. Do not add water.

Fry for 12 - 15 minutes on a very low heat until the thick gravy well coated on brinjals and brinjal softens /color changes. Sprinkle chopped coriander / mint leaves (optional).

Serve hot as a side dish with Rotis / Rice.

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