enne Badneykayi

    The most Fav south Indian food

    1 person made this


    • ngredients 6 - 8 Small Brinjals (Gulla Badnekaayi) -Brinjals are also called as Eggplants or Aubergines 2 Cups - Chopped Onions (Eerulli) 2 Nos - Garlic Cloves (Belulli) 1 Cup – Chopped Tomatoes 5 - 6 Green Chillies (Hasiru Menasinakaayi) 2 Strands - Curry leaves (Karibevu) ½ bunch - Coriander (Kottambarsoppu)


    1. Gulla Badanekaayi 1 cup - Shredded Coconut or Dry Coconut (Tenginakaayi turi) 2 tbsp - Jaggery (bella) 1 cup (20-30 Nos) Groundnuts (Kadlebeeja) 2 Nos - Red Chillies (Kempu Menasinakaayi) 1 tsp - Garam masale 1 tsp – Turmeric (Arishina) 1 tsp - Black Mustard Seeds (Saasive) 1 tsp - Sesame Seeds (Yellu) 1 tsp - Cumin Seeds (Jeerige) ¼ inch - Cinnamon stick (Chakke) 1 tbsp - Tamarind (Hunasehannu) 4 or 5 tbsp Oil (Enne) Salt to taste (Uppu) Preparation Roasting the ingredients Roast Green Chillies, Red Chillies, Groundnuts, Cumin Seeds, Cinnamon stick, Sesame seeds, and tamarind together in a pan for about 5 mins, on low flame Allow the roasted mixture to cool for a few minutes and then grind them into a semi coarse powder Now add shredded coconut, jaggery and salt to the powder and grind again, with water, to a paste To the paste, add one cup of onion, garlic cloves, chopped tomatoes and coriander leaves and grind again until you get a chutney like consistency (as shown in the below picture) The final paste - Chutney Consistency Slit brinjals along its length, approximately till 3/4th of the length, and fill in the paste (as shown in the below picture) Stuffed Brinjals Add oil into a pan, crackle mustard seeds, add curry leaves, remaining onions and fry until onions turn translucent Add turmeric powder and garam masala to the mixture Now, add all the stuffed brinjals and the remaining paste to this mixture and cook Cook for about 20 mins on low-medium flame until brinjals are soft and fully cooked Add more water if curry is too thick Badanekai Tumbu-gai - Best served with Jolada Rotti or Chapathi Tip: Secret for delicious Tumbu-gai lies in stuffing the brinjals with lots of paste and cooking on a low-medium flame with constant turning of brinjals. This will ensure that brinjals are evenly cooked and prevents burning.

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