Badanekayi huli (Brinjal curry)
South indian curry served with steamed rice
Ingredients
- 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
Method
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.