Wednesday, March 31, 2010

Stuffed Badnekayai / Vankayai / Brinjal Dry Curry

1. Dry stuffed Brinjol curry:

Serving: 2

Brinjal: 1lb
Coriander leaves: 5 stings

Coconut: 5 tsp
Roasted Til(sesame seed): 5 tsp
Roasted Pea nut: 2 tsp
Tamarind: 1 pinch
Garlic: 1
Daniya powder: 1/2 tsp
Jeera powder: 1/2 tsp
Red Chillies: 5
Salt: 1/2 tsp(according to taste)

Mustered seeds:1/2 tsp
Jeera: 1/2 tsp
Garlic: 3
Curry leaves: 6
Red Chillies: 2
oil: 2 tbs

Make 2 slit for the brinjal and soak it in the water to avoid darkening the brinjal.
Powder all masala ingredients without adding the water, stuff masala in the brinjal and keep it aside.
In a pan Prepare seasoning adding mustered seeds, jeera to oil, let it splutter,
add garlic, curry leaves and red chillies saute them till garlic turns to be slight brown.
Add stuffed brinjal and close the lid, cook it in the oil for 10 to 15 min by simmering the stove. keep checking once in 3 min.

Transfer the curry into a serving dish and garnish with Chopped coriander leaves.

This Curry can be served with Chapathi.