Badanekayi hasi masale huli recipe | How to make brinjal sambar | Baingan coconut gravy

By Latha on May 25th, 2018

Badanekayi hasi masale huli, brinjal sambar

Badanekayi hasi masale huli or brinjal sambar recipe explained with step by step pictures. Badanekayi hasi masale huli or sambar is a very simple and tasty gravy recipe. This is a no dal sambar prepared using brinjal, coconut and spices. Raw spices, green chili and coconut are ground together in this brinjal sambar. This hasi huli or sambar tastes too good with rice.

This is a very tasty and simple gravy recipe. This sambar tastes good with rice. You can make it thick and serve it with chapathi too. Also you can replace brinjal with amaranthus leaves (harive soppu or dantina soppu) or sambar cucumber or ashgourd etc.,

Like any other vegetables brinjal also has numerous health benefits. It is always good to include all variety of vegetables and fruits in your diet. And if you are looking for more brinjal recipes, then do check my badanekyi ennegayi, badanekayi mosarubajji and badanekayi palya recipes.

If you are looking for more gravy recipes then do check my upsaaru, dill leaves rasam, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, bittergourd sweet curry, shunti thambuli and okra sambar recipes.

Badanekayi hasi masale huli recipe

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. 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.chopped brinjal for badanekai hasi masale huli or brinjal sambar
  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.cook brinjal for badanekai hasi masale huli or brinjal sambar
  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.spices for badanekai hasi masale huli or brinjal sambar
  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.green chili for badanekai hasi masale huli or brinjal sambar
  5. Wait until the brinjals are cooked.cooked brinjal for badanekai hasi masale huli or brinjal sambar
  6. Once the brinjals are cooked add in ground masala or spice paste.masala for badanekai hasi masale huli or brinjal sambar
  7. Add in required salt and water. And bring it to rolling boil.boiling hasi masale huli or brinjal sambar
  8. Temper it with oil, mustard seeds, red chili and curry leaves. Serve it with hot rice, butter and enjoy!!tempering for badanekai hasi masale huli or brinjal sambar

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

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