Badanekai tumbgai

Continuing with my palya pudi creations, i ended up making badanekai tumbgai or spicy stuffed egg plants. This dish is slightly different from ennegai, that ennegai has a gravy and tumgai is a dry dish. Its an excellent side dish and one particular dish you might like how ever much you disdain brinjals.

Brinjal/egg plant 6
Palya pudi 4 tbsp
Til 1 tbsp
Dry coconut 1 tbsp
Curry leaves
Mustard seeds
Oil 1/4 cup +2 tbsp
Tamarind size of a lime, soaked and extracted in 1/2 a cup of water

  • Toast the til and coconut one by one till fragrant, cool and grind it coarsely in a coffee grinder. Mix the ground til and coconut with palya pudi and 2 tbsp oil. 
  • Slit the brinjal into four quarter stopping at the tip, so that the brinjal quarters are still held at the tip. Stuff the palya pudi mixture into the brinjal quarters set it aside. 
  • Heat the remaining oil in a pan. Toss in the mustard seeds, curry leaves and hing. Place the brinjal gently in the hot oil Making sure not to spill the spice stuffing. Cover and simmer for 10 minutes.
  • Keep checking so that brinjal does not stick to the bottom. After 10 minutes add the tamarind extract. Simmer till done. Brinjals in this dish easily stick to the bottom and burn, so it is a very good idea to keep checking once every few minutes.
Serve it hot with rotis or bajri rotis

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