BADNEY KAAYI ENGAAYI/stuffed brinjal

I had thought this was a typical south Indian dish until i found it on net the other day the same dish called as Baingan bharta. Brinjal has been my favourite dish since my childhood, and that was the reason my Dad had planted many Brinjal plants in garden.

Its easy to prepare and very tasty dish which can be eaten with rice as well as with chapathi and roti. Its famous and ideal with Akki (rice) roti in the northern part of karnataka. Badney kaayi yengaayi / stuffed brinjal / baingan bharta is of two types as i know. One is of red coloured which is eaten with rice and the other is green coloured eaten with chapathi and roti.

As of me i like the both.

I had prepared today red coloured badney kaayi engaayi, which i like with rice as well as with chapathies.

The word engayi means 'oil dipped', which indicates that the chief ingredient of the recipe is oil apart from the brinjal. The brinjals used is the violet coloured smaller ones however, any type of brinjals can be used.

Ingredients:

1)8-10 small violet coloured brinjals -cut nicely in a circular way to the whole of brinjal(should not be cut into small pieces).

2)Red chillies -10-12 numbers.

3)Coriander-4tsp.

4)Jeera-1/2tsp.

5)Menthya(Fenugreek seeds)-1/2tsp.

6)Urad daal-2tsp

7)Toor daal-1tsp

8)Rice-1tsp

9)Tamarind-as per taste

10)Jaggery-as per taste

11)Salt-as per taste

12)Onion-1onion finely cut

13)coconut paste

Procedure-

1)Fry chillies, coriander, cumin seeds, toor daal, urad daal, fenugreek seeds and rice as per mentioned quantity separately and grind together with tamarind juice, jaggery salt and coconut paste.

2)Fill the above ingredients inside brinjals.

3)Take a pan or cooker.

4)Put oil, onions and stuffed brinjals carefully that the masala doesn't come out.

5)Deep fry it until it turns golden brown colour.

6)Ok... Now its yummy to taste ! And ready to serve.