Brinjal curry/Badnekai Yennegai – mouth watering dish will go well with Akki rotti, Dose, Chapati or rice. I prefer it with akki rotti or dosa’s. the preparation of this dish varies from region to region, It is a famous in Mandya, Mysore and Hassan region. In Mysore we get tender brinjal which will be very tasty and easy to cook, which gives a rich taste to the curry, I have taken those brinjal’s to prepare this curry.

Preparation time  – 10 min

Cooking time  – 10 min

Serves – 5

Ingredients –

Tender brinjal – 500 gm

Coconut  – 1 cup grated

Peanut – 2 tbs roasted

Garlic – 8 to 10 cloves

Onion – 1 medium [cut int medium size]

Coriander powder – 2 tsp

Chilly powder – 1 tsp

Turmeric powder – 1 tsp

Cinnamon – 1 small piece

Clove – 2 no’s

Tomato – 1 small size

Salt to taste

Oil to fry

Procedure –

Take a mixer jar add grated coconut,onion,clove,cinnamon,peanuts[roasted],garlic,coriander powder,chilly powder,turmeric powder and grind to a paste finally add tomato and grind it again to a paste,and keep aside.

Slit the brinjal into 4 by keeping the stem intact.

Stuff the grounded masala in them.,

Take a pressure cooker pan add oil in it when it is hot add slit brinjal and fry for a while,add remaining masala paste.

Mix well and fry for a while and add 1 cup of water.

Close the lid of the pan and cook till it is done.

Serve hot with chapathi/roti