|1.||Badanekayi / kathirikkai / vankaya / brinjal / eggplant / Baingan 6-7|
|2.||Oil 1 tablespoon|
|3.||Mustard 1/2 teaspoon|
|4.||Curry leaves 1 sprig|
|6.||Hing / asafoetida 2 pinches|
|7.||Salt to taste|
|8.||Fresh coriander leaves, chopped|
|1.||Dry coconut gratings 2 tablespoons|
|2.||Groundnut 1-and-1/2 tablespoons|
|3.||Sesame seeds 1 teaspoon|
|4.||Onion pieces 2 tablespoons|
|5.||Ginger pieces 1/4 teaspoon|
|6.||Curry leaves 1 sprig|
|7.||Red chili powder 1/2 teaspoon or to taste|
|8.||Dhania powder 1/2 teaspoon|
|9.||Cumin / jeera powder 1/4 teaspoon|
powder 1/4 teaspoon
Blog Post: What are the Benefits of Turmeric?
|11.||Tamarind paste to taste|
|12.||Roasted gram dal 2 teaspoons|
of groundnut size (optional)
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|14.||Oil 1 teaspoon|
|15.||Salt to taste|
the badanekayis into 4 parts, as shown in the
Do not remove the stalk, because it holds all the four parts together.
Ensure the parts are not separated at the top.
Inspect the inside of the badanekayis to spot and remove any spoiled part or any worm(s).
prevent color-change and reduce the bitterness of cut brinjals, click
the link below:
How to Prevent Color-change and Reduce the Bitterness of Cut-brinjals
the flame to low.
Dry roast the groundnuts till some brown spots appear on them.
Remove the groundnuts.
the sesame seeds to the same kadai / utensil
the seeds start to splutter.
|3.||Heat the oil.|
onion, ginger and curry leaves.
Fry till the onions become soft.
a mixer jar:
Add dry coconut, groundnut, and sesame seeds.
Add chili, dhania jeera and turmeric powders.
Add roasted gram dal and salt.
Dry grind to a powder.
the fried onion mixture, jaggery and tamarind
Add little water to the jar and grind to a thick, coarse paste.
The masala for stuffing for the badanekayi ennegayi / ennai kathirikkai is ready.
the badanekayis 2-3 times in water.
Drain the water completely.
each badanekayi with the masala in
such a way that it fills the center and the sides of each of the four
|3.||Chop the onion.|
the oil till it becomes hot.
onion, ginger, curry leaves and hing.
Fry till the onion turns to golden brown.
Fry for 2 minutes or till the masala starts burning, whichever is earlier.
Add about 1/2-cup of water to the mixer jar to remove the paste left in the jar. Then, add the water to the badanekayi mixture.
Add coriander leaves.
and cook till the badanekayis become soft.
Taste the ennegayi. If necessary, adjust the salt and the thickness of the curry by adding extra water.
ennegayi / ennai kathirikkai / ennai
kathirikkai kuzhambu is ready.
the ground masala for the stuffing becomes watery:
- Add 1-2 teaspoons of roasted gram dal powder. Mix.
- Add vangibath powder. Mix.
|2.||If you have only a few badanekayis, add 1-2 capsicum(s) that are cut into large pieces along with the stuffed badanekayis while cooking.|