Badanekayi Chutney is one of the innovative variation of brinjal or egg plant that people can never imagine of. This is one of my favourite chutney since childhood. A yummy delight for any vegetarian lover, this chutney is a little spicy and tangy because of the green chillies and the tamarind used in preparing it. Serve this interesting chutney with steamed rice or chapatti, and specially to those who hate egg plant .... they'll definitely start loving it.
In South India there are many ways of making this chutney but I prefer roasting the brinjal on direct flame ( open fire ). You can grill / oven/ boil/ roast them. But I would suggest not to compromise with the taste. The smoky flavor takes this chutney to a new level.
Ingredients :
300 gms brinjal (1 whole)
1/2 coconut grated
5-6 green chillies
1 inch piece ginger
3-4 garlic cloves
marble size tamarind ball
handful coriander leaves
salt to taste
For tempering :
1 tblsp coconut oil
1 tsp mustard seeds
1/2 tsp urad dal
1 red dry bedagi chilli
1 sprig curry leaves
Method :
1. Wash the brinjal and pat dry. Rub its surface with a thin coat of oil. Roast the brinjal over an open flame until the skin is charred. Remember to keep turning the brinjal in between every 2-3 mins. so that it gets roasted well completely and uniformly.
2. Allow to cool. Later peel its charred skin and discard the stem. Mash it with a masher.
3. In a blender grind the grated coconut, green chillies, coriander leaves, ginger garlic, tamarind and salt to a smooth paste.
4. Transfer the ground paste into a bowl ... also the mashed flesh of the brinjal. Combine well.
5. Heat the seasoning pan, add oil, mustard seeds, urad dal broken chilli and curry leaves. When mustard seeds splutter add this to the brinjal chutney.
6. Serve it with rice, akki rotti, chappati etc. for a scrumptious meal.
In South India there are many ways of making this chutney but I prefer roasting the brinjal on direct flame ( open fire ). You can grill / oven/ boil/ roast them. But I would suggest not to compromise with the taste. The smoky flavor takes this chutney to a new level.
300 gms brinjal (1 whole)
1/2 coconut grated
5-6 green chillies
1 inch piece ginger
3-4 garlic cloves
marble size tamarind ball
handful coriander leaves
salt to taste
For tempering :
1 tblsp coconut oil
1 tsp mustard seeds
1/2 tsp urad dal
1 red dry bedagi chilli
1 sprig curry leaves
Method :
1. Wash the brinjal and pat dry. Rub its surface with a thin coat of oil. Roast the brinjal over an open flame until the skin is charred. Remember to keep turning the brinjal in between every 2-3 mins. so that it gets roasted well completely and uniformly.2. Allow to cool. Later peel its charred skin and discard the stem. Mash it with a masher.
3. In a blender grind the grated coconut, green chillies, coriander leaves, ginger garlic, tamarind and salt to a smooth paste.
4. Transfer the ground paste into a bowl ... also the mashed flesh of the brinjal. Combine well.
5. Heat the seasoning pan, add oil, mustard seeds, urad dal broken chilli and curry leaves. When mustard seeds splutter add this to the brinjal chutney.
6. Serve it with rice, akki rotti, chappati etc. for a scrumptious meal.
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