Coimbatore to Srinagar - Second Stop - Hampi - Stuffed Brinjal (Long green brinjal)

Stuffed Brinjal or Badane Kaayi one of the famous North Karnataka dishes was the food that was made to celebrate reaching the second week milestone (Oct 25).

This was a time when we had plenty of long green brinjals the sought after kind for making vangi bath or brinjal rice. DH is actually quite good at cooking I have come to realize. I have been tricked into thinking or I have tricked myself into thinking that he can't cook. The biggest trouble has been for me to stop nit picking and let things take their own course. I don't put my nose in and the end results have been delicious. Every one has a certain style of cooking, the same ingredients and measurements turn out differently depending on who is at the helm.

First up, I would have never cooked this recipe with green brinjals but hey it was delicious all the same. The curry was on the drier side with concentrated flavors. Recipe Consulted: Karnataka Style Badanekai Yennegai

Stuffed Brinjal
Preparation Time:15 minutes
Cooking Time: 20 minutes
Ingredients

1. 1 lb of long green eggplants
2. 1/4 cup of chopped red onion
3. seasonings: mustard seeds
4. salt to taste
5. 2 tsp of oil
6. small lemon sized piece of tamarind
7. 2 tsp of jaggery
For the masala
8. 6-8 shallots
9. 4 red chilies
10. 1 inch piece of ginger
11. 2 tsp of coriander seeds
12. 1/2 tsp cumin seeds
13. 1 tbsp of penauts
14. 1 tbsp of grated coconut

Method

1. Blend all the ingredients under the masala section and set aside.
2. Slit the eggplants keeping the stem part intact and stuff about a tsp of the masala inside.
3. Extract the tamarind pulp with about 1/4 cup of water.
4. Heat a pressure cooker, add oil and when hot add the seasonings. When mustard starts to pop add the onions.
5. Add the onions and saute till translucent.
6. Add the stuffed brinjals and saute for a few minutes till the brinjals start to get some brown spots.
7. Now add the extra masala and the tamarind pulp, jaggery and salt.
8. Pressure cook for 1 whistle.

Serve with rice. Simply delicious with the sweetness, sour and heat.

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