Badanekayi huli (Brinjal curry)

South indian curry served with steamed rice


  • Medium brinjals - 2 nos
  • Tur dal - 1/2 cup
  • Tamarind juice or extract - 1/4 cup
  • Grated jaggery - 2 teaspoons
  • Sambar powder - 1 1/2 teaspoons
  • Salt to taste
  • 1 string of curry leaves
  • Oil -1 tablespoon
  • Oil - 1 teaspoon
  • A pinch of asafoetida
  • Mustard seeds - 1 teaspoon
  • Methi seeds - 1/2 teaspoon
  • Whole red chillies - 2 nos
  • Split bengal gram dal/Chana dal - 1 teaspoon


Step 1

Boil tur dal with 2 to 3 cups of water and turmeric added to it. Cook till they become soft. Mash the dal and set aside.

Step 2

Wash and chop the brinjals into medium pieces.

Step 3

Heat 1 tablespoon of oil in a pan. Add chopped brinjal pieces and fry till they become light brown in colour.

Step 4

Add tamarind water and boil till the raw smell of tamarind goes away.

Step 5

Add salt, curry leaves, sambar powder and mix well. Cook for 2 to 3 minutes.

Step 6

Add mashed dal and little water to bring to a medium consistency. Cook on a low flame for 5 to 6 minutes.

Step 7

Add grated jaggery to the curry and remove from heat.

Step 8

Heat 1 teaspoon of oil in a seasoning pan. Add mustard seeds, asafoetida. Once the mustard seeds starts spluttering, add red chillies, methi seeds and chana dal. Stir fry for half a minute and add to the curry.

Step 9

Serve the curry with rice.

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