Badanekayi huli (Brinjal curry)Tweet
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
- FOR SEASONING
- 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
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.
Wash and chop the brinjals into medium pieces.
Heat 1 tablespoon of oil in a pan. Add chopped brinjal pieces and fry till they become light brown in colour.
Add tamarind water and boil till the raw smell of tamarind goes away.
Add salt, curry leaves, sambar powder and mix well. Cook for 2 to 3 minutes.
Add mashed dal and little water to bring to a medium consistency. Cook on a low flame for 5 to 6 minutes.
Add grated jaggery to the curry and remove from heat.
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.
Serve the curry with rice.