Badnekai Yengai (Baby Eggplant Curry)
Posted on 22 November 2017
A variation of the baby eggplant curry is made in the southern and western parts of India with varying degree of heat. I love to eat it on a cold, rainy day with whole wheat roti. Here is the recipe for my version of the curry.
8 baby eggplants
1 medium sized onion
3 cloves garlic
1 inch piece ginger
1/4 cup roasted peanuts
1 tbsp roasted sesame seeds
1 tsp Chettinad Masala powder
1 tsp red chili pepper powder
1/2 tsp coriander powder
1/2 tsp cumin powder
2 tbsp cooking oil (I used olive oil)
1 tsp brown sugar
Salt to taste
1 cup water
Cut the onion, ginger and garlic into small pieces.
Heat 1 tbsp oil in a heavy bottom pan. Fry the onion in the oil until it gets translucent. Let it cool.
Dry grind items 5 to 10 (roasted peanuts to cumin powder) together.
Once the fried onions have cooled down, grind that with ginger and garlic. You can add a little water if you like to grind it to a smooth paste.
Slit baby eggplants into quarters all way to the stem, leaving the stem intact.
Fill the eggplants with the dry ground spice mix. Keep aside. Save the extra ground spices.
Alternatively you can cut the eggplants into big pieces and add the dry spice mixes directly to the curry.
Heat the remaining oil.
Add onion ginger garlic paste. Fry for a couple of minutes.
Add the eggplants. Roast it for a minute or two.
Add salt and sugar to taste.
Add one cup water. Cover and let it cook until the eggplants are soft and well cooked through.
You can add the remaining dry roasted spice mix and more water to get the consistency of the gravy to your liking.
Eat with Naan bread, whole wheat roti or Pita bread.