Badanekayi Yennegayi

November 05, 2017 Shwetha Upendra 0 Comments

Ingredients :

1. Gundu badanekayi(Round brinjal)( White / Violet) - 10 small

For stuffing :

1. Vangibath powder - 10 tsp
2. Tamarind juice - 1/4 cup
3. Salt for taste 
4. Roasted groundnut powder - 3-4 tsp
5. Roasted sesame powder - 2 tsp
6. Turmeric - 1/4 tsp

To temper : 

1. Mustard seeds - 1/4 tsp
2. Urd dal - 1/4 tsp
3. Channa dal - 1/4 tsp
4. Pinch of asafoetida
5. Oil - 7-8 tsp

Method : 

1. Wash brinjals and cut it in x shape.Do not cut brinjals fully.Immediately put it in a vessel of water to avoid colour change.
2. For stuffing, in a bowl, mix vangibath powder, salt, turmeric, roasted groundnut powder, roasted sesame powder and tamarind juice into paste.Add little water if required.
3. Stuff the prepared masala into the brinjal.

1. In a cooker, heat oil. add mustard seeds,urd  and curry leaves. Allow it to splutter.
2. Now carefully place the stuffed brinjals and saute for a minute.

1. Close the cooker lid .When you get pressure in the cooker turn off the flame.No need to wait for a whistle.
2. When the cooker cools down, open the lid and add some more vangibath powder and salt and mix well when the gravy is hot.
3. Yummy and delicious yennegayi is ready to server with hot chanpathi, akki rotti or jowar rotti.

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