Preparation time: 15 min
Cooking time: 20 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

1. 2 - 4 brinjals or badanekayi (depending on the size)
2. A pinch of turmeric powder
3. Small marble sized jaggery (optional)
4. Salt as per your taste

Ingredients for grinding:

1. 1 tsp coriander seeds
2. 1/2 tsp cumin seeds
3. 1/4 tsp mustard seeds
4. 1/2 cup grated coconut
5. 1 small marble sized tamarind
6. 2 - 4 green chilli (depending on the spiciness)
7. Little coriander leaves (optional)

Ingredients for tempering:

1. 1 red chili
2. 5 - 6 curry leaves
3. 1/2 tsp mustard seeds
4. 2 tsp cooking oil

Instructions for making badanekayi hasi huli or brinjal sambar:

1. Clean, wash and chop the brinjals. I have used green round brinjals. You can use any brinjal of your choice. After cutting immerse brinjal pieces in water for 10 minutes.
2. Drain the water and cook the brinjal by adding salt, turmeric powder and required water. Brinjals will get cooked fast. Don't over cook them. Pressure cooking is not needed, just follow open pot method. Optionally you can add little jaggery.
3. Meantime grind coconut, coriander seeds, cumin seeds, mustard seeds and tamarind using a mixer grinder. Please note, I have used monkey jackfruit (vate huli) instead of tamarind. You can also add tamarind while cooking the brinjal.
4. Grind until smooth using required water. At the end add in green chili, coriander leaves and grind it again. Please note, I have used wild corinder leaves.
5. Wait until the brinjals are cooked.
6. Once the brinjals are cooked add in ground masala or spice paste.
7. Add in required salt and water. And bring it to rolling boil.
8. Temper it with oil, mustard seeds, red chili and curry leaves. Serve it with hot rice, butter and enjoy!!

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.