SUTTA BADANEKAYI BAJJI/ EGGPLANT BAJJI

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Brinjal/Egg plant/Aubergine is available in many different forms/sizes and colours depending upon the cultivars. Brinjal is used for preparing dishes that range from sambars to chutneys. It can be stir fried with some spices or made into yogurt based raithas. Brinjal is available throughout the year and recipes may be based on the mood of the season. Smoked brinjal bajji posted here is a very simple, easy to prepare main course dish, requires very less oil and good for weight watchers.
This bajji pairs up well with fagi rotti, akki rotti, plain steamed rice and ragi mudde.
  • Ease - very easy
  • Quantity - 1 bowl
  • Time - 15 mins
Ingredients
  • Auburgine/eggplant - 1 (250) gms
  • Mustard - 3/4 spoon
  • Cumin - 1 spoon
  • Byadagi chillies - 2
  • Turmeric - 1/2 spoon
  • Hing - 2 pinches
  • tamarind - 1 gooseberry size
  • jagerry powder - 1 spoon
  • Grated coconut (optional) - 1 big spoon
  • Curry leaves - 2 sprigs
  • Coriander - 2 sprigs
  • Salt to taste
  • Oil - for seasoning - 1 spoon
Method
  • Soak tamarind with little water
  • Roast brinjal directly over slow flame till its skin shrinks and starts separating from pulp (take care to roast evenly by rotating the egg plant)- takes around 10 minutes
  • let it cool
  • Peel out the skin and mash
  • Add tamarind extract, salt, jagerry and seasoning and mix well badane kayi bajji is ready to serve.
Seasoning - Heat oil in a kadai, add mustard, let it splutter, add cumin seeds, add curry leaves, chillies, turmeric, hing followed by chopped coriander, saute well, let it cool, crush the seasoning using fingers.




Tips
  • This dish may be prepared with boiled mashed potato also
  • Curd/yogurt may be used in place of tamarind extract
  • Tamarind powder (Dry Tam) could replace tamarind extract
  • Nutrition in the skin is retained by cooking entire egg plant and mashing along with the skin

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