Kaayi saasiwe Badanekayi

Name: Kaayi saasiwe Badanekayi
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 500 gm Brinjal; 1 cup Grated coconut; 1 tsp mustard seeds; 1 tsp kashmirt red chilli powder; 2 tbsp cooking oil; pinch Asafoetida; To taste Salt

Sharadha Sanjeev @cook_14983001

Chennai

Kaayi means coconut,saasiwe means mustard seeds,Badanekayi means brinjal.
It's a Karnataka dish especially originated from Dharwad ,it combines well with roti and rice.

Sharadha Sanjeev @cook_14983001

Chennai

Kaayi means coconut,saasiwe means mustard seeds,Badanekayi means brinjal.
It's a Karnataka dish especially originated from Dharwad ,it combines well with roti and rice.

Saved

Ingredients

30 minutes

8 servings

500 gmBrinjal
1 cupGrated coconut
1 tspmustard seeds
1 tspkashmirt red chilli powder
2 tbspcooking oil
pinchAsafoetida
To tasteSalt

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Steps

30 minutes

1

Firstly,cut the brinjal of your desired shape and saute them in oil by adding mustard seeds, asafoetida, turmeric and little tamarind juice.
2

Then for grinding add coconut,red chilli, turmeric,mustard seeds and grind them to a fine paste by adding little water.
3

Now combine this grounded paste to the sauted brinjal.Add salt as per the taste and allow it to cook well in the paste.I like this dry consistency but you can add some water and make it more like a gravy which combines well with roti or rice.