Badanekai Bendi

Ingredients:
10 small Green Brinjal (bandanekai)
3/4 cup fresh/frozen shredded Coconut
3/4tsp Methi seed (Fenugreek)
1tspUrad dal
2 Red Chillies
grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 red chilly
3 to 4 Curry leaves
Method:

• Wash and remove the cut brinjal's as shown below.

• Add around 1/2 cup of water and cookuntil almost tender. Then add salt to it
• In a small pan heat 1tsp oil, fry methi in medium heat for 3-4min. Then fry urad dal and red chillies until it gives out nice aroma
• Grind shredded coconuts, tamarind, fried methi seeds, fried urad dal and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}
• Add the paste to the cooked brinjol. Add water if required. Let it boil properly.
• Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves
• Add seasoning to the curry

Mango Chutney

Ingredients:
1/4 cup Peeled and thin sliced Raw Mango
1/2 cup frozen/fresh grated Coconut
2 green Chillies
Salt to taste



2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 small red Chilly
3 Curry leaves

Method:

• Grind coconut, salt, mango and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}
• Heat a pan with oil and add mustard. Once mustard starts to splutter add curry leaves. Add seasoning to chutney.
• Serve it with dosa or idli