BADHNE KAYI BAJJI-(baingan ki bajji)

when i went to my home in the evening ,my wheat flour kept in a plastic tin was messed up.it was 3 times now i had changed the place.but cute little blacky Rat had not left it.This time it had made big hole in the plastic tin...!Every day we used to make chapathies for night.
But today after seeing the adventurous of the rat i didnt feel to eat chapathy.
i felt to make some thing different for the rice .But what?!!
i saw over my vegetable basket there were 2 brinjals .
so it suddenly flashed to my mind to make BADHNEY KAAYI BAJJI(baingan ki bajji).
BADHNEY BAJJI is a typical south indian recipe and prepared more in the malnad belts of karnataka.
its some times prepared in north india also with little change in the ingredients&mode of preparation and called as BAINGAN RAITHA.



ingredients:


1)badhney kaayi (brinjal)-1 big .
2)coconut grated-1 small cup full.
3)green chillies-5 to 6.
4)thick curd-1 cup.
5)onion -1 chopped into small peices.
6)coriander leaves-finely cut.
7)mustard and oil for seasonning.

PROCEDURE-

1)First of all the brinjal must be burned .the classical old method of burning the brinjal is its should ke kept in the red charcoal untill the outer layer gets completly black and burned.but these days as charcoal is not availible everywhere,we can burn it in the gas stove.It should be burned with out cutting the brinjal ,as a whole.
2)after that it should left for cooling down.
3)grind the chillies &grated coconut in the mixer-&make a paste.
dont add too much of water while grinding.
4)remove the outer layer of the brinjal,i.e the after burning it will have turned completly bwownish black just remove it.
5)smash the brinjal with out removing seeds,if seeds present.
6)add salt,grinded coconut chilly paste and mix well.
7)add to it the chopped onion,coriander leaves &thick curd.
8)seasoning done with mustard.
9)And now its all ready to serve.

Badhnekaayi bajji-can be served with chapathy,roti,pulav&plain white rice.it can be eaten as sides &also as main dish.