Brinjal Curry (Eggplant Curry) called as Badanekai Kairasa in Kannada, its basically done grinding coconut with very few ingredients. This is a authentic Malnad dish. Served along side Rice, also can be had with dosa or chapati.
Sorry for being missed out on this space for a long time. It’s because i was quite busy with changes happening around me and now I have some addition to my little family. We were blessed with girl – boy twin on Dec 29th 2017. being a mom of 2 isn’t easy.
Now coming to this recipe.
This Eggplant curry is a simple dish which goes along with hot rice. Also this recipe was shared to me by my Mother. It’s simple and a quick one to make on weekdays.
3 – 4 Brinjal.
Channa dal – 1tbsp
Urad dal – 1tbsp
Green chillies 4-5
Grated coconut 1 n half cup.
Tamarind soaked in water for 30 minsHow To :
Step 1 : Chop & soak brinjal in salt water.
Step 2 : In a kadai add 1tbsp oil, channa dal, urad dal & green chillies and fry till golden brown. Parallel In a vessel add oil, mustard seeds and fry the brinjals till they are cooked with 1/4 tsp turmeric powder & salt as per your taste.
Step 3 : Grind the fried Ingredients along with grated Coconut and tamarind to a fine paste.
Step 4 : Now add the mixture to the cooked Brinjal’s and adjust consistency by adding water and boil. Also check for salt.
You can even substitute Eggplant with Capsicum/ Lady’s Finger/Raw tomatoes.