Saturday, 1 October 2011

Eggplant Masala/Badanekaayi masale

Measures given below will be enough for 8 chapatis.

  • Eggplant/badanekaayi 1 sliced
  • Onion 1 sliced
  • Green chilli 1-2 sliced
  • Oil 2-3 tsps
  • Split black gram 1tsp
  • Cumin seeds/jeerige 1tsp
  • Mustard seeds ½ tsp
  • Asafoetida /hing pinch
  • Turmeric pinch
  • Curry powder or cumin seeds and coriander seeds powder 1tsp
  • Red chilli powder
  • Heat the oil in a heavy bottomed pan, add split black gram. Wait till it becomes golden brown.
  • Now add mustard seeds, cumin seeds and asafoetida(wait for  half a minute), then add green chillies and  onion. Keep frying for a  minute.
  • Add  red chilli powder, curry powder, turmeric, sliced eggplant and salt (and water if required)   keep boiling it for another 10 -15 minutes and the curry is done.
  • This goes well with Chapathi or Jolada rotti.