Brinjal is a widely used vegetable in Indian cuisine. This vegetable is also known as Aubergine or Eggplant. Brinjal is a spongy absorbent vegetable and this nature of the vegetable makes the dish tastier . This vegetable varies in size and color. The taste and texture of the curry purely depends on the type of brinjal used. Varieties of Brinjal are widely used in preparing Sambhar, Vangibath, Chutney, Bartha, dry or semi gravy sabzi/ curry. This vegetable soaks in the flavour of the dish and makes it tastier. Brinjal is good for diabetics as well , moreover its low in calories packed with nutrients. In this recipe I will be sharing Uttarakarnataka style badanekayi palya / Nothkarnataka style brinjal sabzi.. Its a semigravy dish which is prepared using small round purple brinjalsalong with simple spices. This side dish goes well along with Jolada rotti, chapati, phulka , akkiroti, dosa and even plain rice
Ingredients
- Brinjal : 2 cups ( chopped)
- Capsicum : 1/2 cup ( cubed)- optional.
- Onion : 1/2 cup chopped
- Freshly grated coconut : 1/2 cup
- Coriander leaves : 1/2 cup
- Groundnut : 1/2 cup
- Tamarind pulp : 2.5 tbsp
- Greenchillies: 6 no.
- Garlic : 7 pods
- Cumin seeds: 2tsp
- Niger : 2tbsp
- Sesame seeds : 1tbsp
- Jaggery : 1/4 tspn
- Mustard : 1 tsp
- Oil : 3tbsp
- Salt : to taste
Instructions
-
Firstly select small brinjals, wash them well . Cut into medium size and soak in water.
- Dry roast groundnut . Allow it to cool, grind coarsely and set aside separately.
- Heat a pan add greenchillies along with few drops of oil and saute. To this add garlic pods few curryleaves and saute for a minute.
- Then add coriander leaves, saute foe a couple of minutes.
- Now add cumin seeds, niger seeds, sesame seeds and saute till aromatic.
- Allow it to cool. Add all the ingredients and grind coarsely along with fresh grated coconut, tamarind pulp and jaggery.
- In a kadai add oil. Heat it.
- Add mustard seeds allow it to splutter.
- Then add cumin seeds, a pinch of asafoetida and few curry leaves. Saute.
- Add chopped onions saute for a couple of minutes
- Add cubed capsicum saute and cook till half done.
- Add the cut brinjal pieces mix well . cook for 5 minutes.
- Add a pinch of turmeric and salt to taste. Mix well
- Add the ground masala mix well. Cook the vegetable on a low flame.
- Add crushed Groundnut powder. mix well.
- Add little water if required to adjust the consistency. Close the lid.
- Cook till water evaporates.
- Serve hot with Jolada rotti, chapati or rice
Note: Select tender brinjals which has less seeds. Do not cut the brinjals beforehand and leave it uncooked for long, this will cause discoloration of the vegetable and will taste bitter. In case you soak the brinjals in salt water do not soak for long as said earlier brinjal is absorbent in nature and they will absorb the salt from water and will end up in making the dish salty.
