Kartharkai Yengai | Badnekayi Yengai

I have already posted this long time back. That is also a Kartharkai yengai. But the only diffference is a grinded masala which is added to it. This gives a little different taste. Kartharkai is a Tamil/Iyengar word for Eggplant/Brinjal.






Prep Time : 15 Mins
Cook Time : 10 Mins
Serve : 2

Ingredients
  • Small Baby eggplants / Brinjals - 10 count
  • Yengai Powder - 4 tbsp
  • Coconut - 4 tbsp
  • Curry leaves - few
  • Asafoetida / Hing - a pinch
  • Salt to taste
  • Oil - 4 tbsp
  • Tamarind paste or juice - 1 tsp for juice / 1/4 tsp for paste
  • Jaggery - a little piece to taste
Method
  1. Wash and chop the eggplant into big pieces. 
  2. Heat oil in  large pan 
  3. Add mustard seeds , hing, curry leaves. Wait until mustard seeds allow them to splutter
  4. Then add egg plant stir fry on medium flame
  5. Sprinkle little water and close the lid. Cook until tender / soft
  6. In the mean while blend the coconut and yengai powder along with little water make a smooth paste
  7. Stir the eggplant , sprinkle salt , yengai paste , tamarind paste and jaggery add one by one.
  8. Stir well allow to cook for few mins then transfer into a bowl and serve with chapati or roti.



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2 comments

Kannada Cuisine said...

Beautiful Pictures Mala

Priya Suresh said...

Who can resist to this fingerlicking eggplant dish, mouthwatering here.