ಬದನೆಕಾಯಿ ಬಜ್ಜಿ/ಚಟ್ನಿ | Brinjal Bhajji Recipe in Kannada | Brinjal Chutney | ಬದನೆಕಾಯಿ ಚಟ್ನಿ | Karnata
Description :
Rated 5.0
| Date Published | 2019-03-27 06:02:45Z |
| Likes | 29 |
| Views | 1184 |
| Duration | 0:05:32 |
ಬದನೆಕಾಯಿ ಬಜ್ಜಿ/ಚಟ್ನಿ | Brinjal Bhajji Recipe in Kannada | Brinjal Chutney | ಬದನೆಕಾಯಿ ಚಟ್ನಿ | Karnata
- Bhumika's Kitchen on March 27, 2019
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Ingredients:
1 badanekayi/brinjal/eggplant1 to 1 1/2 cup yogurt/curd1/2 tsp salt
Seasoning:
1 tsp oil/ghee1/2 tsp mustard seedspinch asafoetida/hing1 tsp urad dal (split black lentils)1 red/green chillifew curry leaves
Method:
Wash and dry the purple egg plant or you can use small round ones too. Whisk the yogurt/curd in a bowl along with salt until it becomes smooth and creamy, keep it ready.Turn on the gas stove directly on the burner, and keep it for few minutes.
Then roll the eggplant , now the side which is exposed to flame should be black and charred.Continue roasting until the whole eggplant/brinjal is charred and tender. To check its texture, press it with your finger it should be soft and spongy.It will be ugly, that is what we want. Transfer the Eggplant/badanekayi onto the plate and allow it to cool. Cut off the top and remove the skinNow transfer the roasted eggplant/badanekayi to a bowl and mash it with a spoon or with your fingers.
Seasoning:
Heat the oil in a ladle on medium heat. Once the oil is hot enough, add hing, mustard seeds. Once the mustard seeds pops add urad dal, when dal turns golden brown add the chillies and curry leaves. Then turn off the heat.Add this seasoning to the mashed roasted Eggplant/badanekayi along with the whisked yogurtMix it well.Decorate with chopped cilantro/coriander leaves. Now the smokey flavored Eggplant yogurt/curd is ready. It is also a multipurpose dip can be used with anything like Garlic Thambuli.