Tuesday, 9 July 2013

Badnekai Palya ( stuffed variation) / Brinjal stuffed curry

I have always like the particular type of Badanekai palya ( Brinjal Curry) serve with Joladarotti/ Jonna rottelu in the town I lived.. Border between Andhra Pradesh and Karnataka we have always had the pleasure of enjoying varieties of dishes which have extremely unique flavours. This brinjal curry is one such delicacy

Tumbida Badnekayi/ Gutti Vankaya Koora/Stuffed Brijnal Curry

I had almost forgotten the taste , when recently had the pleasure of having at a friends place. Thanks Shalini for the perfect recipe. I made it and was a instant hit. This is a variation of the famous Andhra Delicacy Gutti Vankaya koora. / tumbu gayi of Karnataka.The crux of it all is Poluru Vankaya or Poluru brinjals which are tiny green brinjals which just melt in the mouth when cooked., and an amazingly tasty dish is ready with the right kind of recipe. It is extremely tasty with Rotti or Chapati , but as tasty with hot rice and some ghee to go with it.


15  fresh green brinjals 
4 onions ( chopped into long slices)
4 tomatoes (chopped into long slices)
3 tsp Oil
Juice of 1 lime sized tamarind
Salt to taste

The Masala  filling

Dry roast the below ingredients and grind together with a little water. Add a little oil and the filling is ready.

6 to 8 dried red chillies
1 tsp of Dhaniya/coriander seeds
1 cup peanut powder ( Roasted and Ground without peel)
1 cup Til/sesame seeds
1/2 tsp cumin
2 cloves/Lavanga
1 inch Cinnamon stick/dalchini
1 tbsp Turmeric powder
1 inch ginger
6 cloves of garlic
1/4 bunch of coriander leaves
salt to taste


Wash and dry the green brinjals with the stems on. Cut the brinjals in a Plus shape at the round ends all the way to the down but do not chop them apart.
Fill up all the brinjals with the Masala filling into the brinjals and keep aside 

In a pressure cooker add a 3 spoons oil. When its hot add mustard , let it splutter .To this add cumin and curry leaves. When cumin turns reddish place a layer of onions.. above this place a layer of tomatoes and place the brinjals on top of the tomatoes. Add the water and the left over masala and cook for 15 minutes of three whistles. 

Serve the brinjal carefully with a large sized spoon and enjoy with hot Bhakri/ Jolada Rotti or Chapatis.