BRINJAL CURRY / BAINGAN KI SABZI / BADANEKAYE PALYA

Remember my "Rotti post" ? with rotti i showed brinjal curry also but couldn't post it . So today i made it again to post . It came very well  :)  easy to make also . It is Karnataka's famous side dish , you can also see it in many hotel's serving it with chapati / rotti  as a side dish in meals . Also in many functions it is cooked and served as North and South Karnataka people love it a lot.

Some body asked me to post it 1 month back only but i was busy with my son's exams and trip ,  so finally am giving surprise to her who asked me this brinjal curry :) . Let us take a look at this delicious brinjal curry .

Ingredients:-

1. Brinjal                                      1/4 kg  (3-4)
2. Onion   sliced                           2 medium
3. Chilly  split                               3-5  
4. Curry leaves                              8-10
5. Mustard seeds                           1/2 tsp
6. Cumin seeds                             1/2 tsp
7. Tamarind juice                         1/2 tcup
8. Sambar powder(home made)   1 tsp full
9. Turmeric powder                      1/2 tsp
10. Jaggery                                     1 lemon size or little more
11. Salt   (as per ur taste)                1 tsp
12. Oil                                            1 table spn
13. Groundnuts/peanuts                 2-3 tsp
14. Niger seeds / gurellu               2-3 tsp
15. Roasted gram powder            2 tsp
16. Water                                      5 tcups

To grind

1. Chopped / grated coconut               1/2 cup
2. Garlic cloves                                   10-12
3. Cumin seeds/jeera                           1 tsp

 Method:-

Roast the niger seeds and peanuts together for 2-3 min on low flame and allow it to cool for 5 min.

Take a small blender it should be dry , after cooling add them to blender and make powder (grind for few seconds).Remove the powder to a plate or bowl and keep it aside.

To the same jar add ingredients mentioned under "To grind" grind for few seconds without adding water and keep it aside .

Keep a dry kadai/pan , keep medium flame  add oil  heat it for 2 min , add mustard , cumin seeds when they splutter add curry leaves chilly fry for 1 min.Now add onion slices fry for 2-3 min , add 3 tcups of water , now start cutting brinjal . now  water is warm in kadai so directly cut and add the brinjal to kadai and mix well , let it cook for 4-5 min.

Now add salt , jaggery , tamarind juice , and grounded coconut mixture , 2 tcup of water and mix well . let it cook for 2-3 min stir in between.Add sambar powder and turmeric powder also and mix well.

Now add peanut n niger seeds powder , mix well . Close the lid and stir in between , cook for 6-7 min , you can see curry starts boiling after 4-5 min .

Finally spread roasted gram powder and mix well , turn off the stove .

 Serve hot hot brinjal curry with roti/ chapati / phulka / rice / akki rotti , it goes well .
Note : -
1. After cooling curry will thicken so if you want add little more water while cooking according to         gravy thickness you want .
2. You can also add capsicum slices with brinjal , it will also blend nicely .
3. If you have roasted peanut powder and Niger seeds powder separately u can add them separately         no need to  make the powder  again.

Plz comment below if u like this post , it really motivates me , thank u.