Badnekai Yengai (Eggplant Masala)
Badnekai Yengai (Eggplant masala gravy) |
Badnekai Yengai is a popular Karnataka
dish. The term translates into 'Eggplant in
oil'. Though not literally, this dish is a
rich dish with a good amount of oil and
masala. Great for parties and functions it
can be made on other occasions with a
limited amount of oil.
|
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| Ingredients: |
| 6 | in number | small eggplants (or you can use one big one and chop into big cubes) | |
| 1/2 | cup | chopped onion | |
| 1 | in number | tomato (big - chopped into pieces) | |
| 4 | tbsp | oil | |
| 3 | tsp | salt (or to taste) | |
| For the masala: |
| 1 | cup | grated fresh cocunut | |
| 3 | cloves | garlic | |
| 1 | inch | cinnamon stick (dal chini) | |
| 3 | in number | cloves | |
| 1 | tbsp | cilantro leaves (washed) | |
| 1 | tsp | red chilli powder | |
| 1 | tsp | dhaniya powder (coriander powder) | |
| 1/2 | in number | onion (chopped into cubes) | |
| 1 | tsp | salt (or to taste) | |
| Cooking procedure |
|---|
Method:
Step 1: To make the masala: Grind all ingredients for the masala into a thick paste in a
mixer. The paste has to be smooth. You may add water while grinding.
Step 2: Chop the eggplant into cubes or slit them into four pieces without actually
cutting them apart if you are using the small eggplants. If using small eggplants, stuff
the eggplants with the ground masala mixture.
Step 3: In a pan, heat the oil, add the mustard seeds, onions. Saute until onions are
golden brown. Add the eggplants and masala (or the stuffed eggplants). Add salt and about
1 to 20 cups water. Cover with a lid and cook for about 10 minutes or until eggplants are
cooked.
Step 4: Half way through add the chopped tomatoes and mix. Cover and cook.
Step 5: Garnish with cilantro leaves and serve hot with rice or poori.
|
| Storage tips: |
| Stores for upto two days in the refrigerator. |
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