Jowar Roti With Badanekai Yennegai ( Stuffed Eggplant Curry ), ever since I came to know about this combination, I was waiting to make it. Why waiting, when I could have made it the very next day, well, I wanted to taste the combo at a restaurant serving traditional Kannadiga food, and then try it at home. But that didn't work out, so finally, I gave in and made it at home. With so many wonderful blogs out there, featuring Kannadiga dishes. actually that was not difficult. The curry turned out absolutely delicious and it tasted awesome with the Jowar rotis. I already have two versions of Stuffed Eggplant Curry in my blog, version 1 and version 2, and now this one is yet another and each one is tasty in its own way. Coming back to today's post, if you have not yet tried this combo, do try it and I am sure you'll love it, but if you can't make jowar rotis, then you can still have it with some plain rice and it's equally delicious..
Need To Have
- Small Purple Brinjals/Eggplant/Kathrikkai - 8
- Onion - 1 medium, chopped finely
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/2 teaspoon
- Curry Leaves - 15
- Turmeric Powder - 1/4 teaspoon
- Salt to taste
To Roast And Grind
- Coriander Seeds - 4 teaspoon
- Cumin Seeds - 2 teaspoons
- Raw Peanuts - 2 tablespoons
- Cinnamon - 1" piece
- Cloves - 5
- Byadgi Chillies - 6
- Regular Dried Red Chillies - 2
- Sesame Seeds - 2 teaspoons
- Onion - 1 medium, roughly chopped
- Grated Coconut - 3/4 cup
- Jaggery - 1 teaspoon
- Tamarind - 2 blueberry sized balls
Original Recipe here.
First let's make the stuffing. Roast the peanuts, remove and keep. Heat a little oil, add the coriander seeds, cumin seeds, cinnamon, cloves, both the chillies, roast, towards the end, add the sesame seeds, mix, remove and keep. Heat some more oil, add the onion, saute till it turns pink, switch off, add the coconut, mix and remove.
Let all the roasted ingredients to cool, then grind them all together with tamarind and jaggery, adding as little water as possible into a thick mixture.
Now, wash the brinjals, then slit them as shown. Stuff them with the ground mixture, without breaking them, you'll have some mixture left.
Heat some oil, add the mustard seeds, when it starts sputtering, add the asafoetida, followed by the curry leaves and the chopped onion and saute till it turns translucent. Now add the stuffed eggplants and saute them carefully for about 5 minutes, till they change color.
Now add the leftover ground mixture along with about 2 cups of water, turmeric powder and salt, cover and cook on low heat, till the eggplants are done, for about 20 to 25 minutes, keep turning the eggplants carefully at intervals. You should see the oil floating on the top like in the picture. Remove and enjoy with the jowar rotis or rice..
Byadgi chillies are a variety of dried red chillies, they have crinkled appearance and are less spicy and used widely in Kannadiga cuisine and they give a bright red color to the dish.
Adjust the water added according to how thick or thin you want the curry.