First of all I want to apologise to all dear friends who have posted such lovely comments in my blog, Thanks to all of you, I have not been able to visit and thank you in the blog, because of shortage of time, I as always late in posting my recipes for the events, even though I made them in advance, Hoping all of those dear friends would accept them to their round-ups.
My today’s post is a recipe which I got from Anjana Aunty, who is bubbly lady with a lovely personality, and of course a superb cook, This happened in the 2nd week of Jan, I called my sister to wish her son for his Birthday which was way 8 days late :)), that’s me!! but I have to blame my H, he is one who usually texts me all my sister’s, BILs, niece, nephews, Daddy’s and Mom’s all kind of dates telling me to wish them, this time he forgot to do and I conveniently forgot it, the best thing was, the day I called she was having a party for his B’ day and Aunty was home and she had brought her Thumbida Badanekaayi to go with Jolada Rotti, Mmm.., what a combination, don’t you feel tempted, as I do prepare it two to three different ways, I wanted to know her style of cooking, I remembered that I had bought few round Brinjals just the week before. My kids love the subzi’s I make out of it, She told me what all Ingredients she uses, she was not able to tell me the exact measurements I just gave it a try and it turned out very well, and we all enjoyed it with Jolada Rotti.
STUFFED SMALL BRINJALS / THUMBIDA BADANEKAAYI / BARWA BAINGAN
For the Curry:
16 Small Brinjals
Few Curry Leaves (2 to 3 sprigs)
1/4 Cup or 5 tbsp of Oil
1 tsp of Mustard seeds
1/2 tsp of Turmeric powder
Marble size Jaggery (optional)
20 gms/size of Marble/ 5 to 6 Flakes of Tamarind
Few Coriander Leaves to Garnish (5 to 6 stalks)
2 Medium sized Onions
4 to 5 Garlic Pods
Salt as Required
For the Masala Powder :
1 Cup Coriander seeds
1 tbsp Urad dal
1-1/2 tsp Bengal gram Dal
1/4 tsp Fenugreek seeds
1-1/2 tsp Cumin seeds
1/2 tsp Poppy seeds
1/2 tsp Pepper corns
1/2 tsp Mustard seeds
2 Sticks (1” Pieces) Cinnamon sticks
3 to 4 Marati Moggu
1/4 tsp Asafoetida/Hing
1-1/2 tbsp of White Till seeds
1-1/2 tbsp of Uchellu / niger seeds
60 gms / more than 1/4 cup of Dry Copra
1/4 Cup Peanuts/Ground nuts
6 – 5 Guntur -Badgi Dry Red Chillies
First of all soak around 20gms/size of marble/5 to 6 Flakes of Tamarind in 1 cup of hot water
In a tsp of oil add Fenugreek first, when it turns golden brown in colour, add cinnamon sticks, Marati Moggu, cloves and fry for a minute, then add Mustard seeds, pepper corns, Dry Red Chillies and cumin fry for a minute when they smell very nice, and the cumin turns golden in colour, then take all of them out in a plate, now add Channa dal fry with a drop of oil until it changes colour take it out, then another tiny bit of oil and fry Urad dal until it changes colour take it out, then add another tiny bit of oil add Coriander seeds and fry until they change colour to golden colour, Leave them on the plate until they cool down. (you can also fry the dals and coriander seeds together with the other ingredients one by one)
In the same wok fry ground nuts nicely until it changes colour, may be 5 minutes to 7 minutes, the skin starts peeling off, take it out and allow it cool.
Then fry both the Till seeds separately (White and Niger seeds) until they start popping or spluttering out, take these out on to a plate to cool
Grate the Dry Copra/ Coconut fry just for a minute and keep it aside to cool.
Rubbing in both palms remove the skin and the small nodes in the Ground nuts and Grind just the two parts of the nuts and powder and keep aside.
Once they are all cool Grind the dals first into a smooth powder then to this add the Till seeds and the Dry Coconut/Copra and make the powder.
Now your Masala powder is ready. This powder can be stored in an Air tight container. when ever you want to make this gravy, Vegetable bath, or any dry curry with any other vegetables which might go well with the masala, Gojjus or you can even use it for sambhar (omitting adding of til seeds).
Once the Masala is ready now the process is easy.
Here I did a little variation, actually I did not grinded both the coconuts into a smooth paste rather than using the Dry copra to make the masala powder as I intended to use all the powder immediately and I did not keep it for any storing.
Take the 2 Onions and Garlic pods and grind them into a smooth paste.
In a bowl take the Masala powder, Ground nut powder, Onion – Garlic paste, and Coconut paste mix all this together with 1 tbsp of salt.
Slit open the Brinjals as shown and fill up them with masala powder and keep it ready. you will be left with some masala powder paste as well.
Take a large pan/ wok heat 1/4 cup of oil to this add mustard seeds, when they splutter add turmeric powder and slide in the filled Brinjals and curry leaves into the pan and saute them carefully for 2 minutes until all the brinjals are coated with oil.
You will be left with some masala powder paste, to this add nicely squeezed Tamarind water to this remaining paste, mix well together add this to the Pan as shown in the picture add another 2 to 3 cups of water depending on how gravy you want your subzi to be and also adjust the salt, remember you have already added some to the powder paste while filling the Brinjals, Cover and cook for about 20 to 25 minutes in a low flame, just check now and then and turn them around slowly, so that they don’t get squished and dry up, if it dries up add a bit of water.
But, usually it cooks well in that flame and the gravy thickens too, chop few fresh coriander leaves and Garnish and serve hot with Roti, Naan, pulkas or chapatis.
Here is an other click of my Badanekaayi Yennagai..
will write about Jolada rotti soon….
Variation: If you cannot get Tamarind you can substitute it with 2 small Tomatoes.
Do not forget to adjust salt and Red chillies to your taste, as chillies usually differ.