Badanekayi (Eggplant/Brinjal) Bajji (Podi / Fritters)

Ingredients:
2 medium sized Eggplant / Brinjal / Badanekayi
1.5 - 2 cups Bengal Gram flour / Besan flour / Kadle hudi
1/4 cup Rice flour / Akki hudi
1/2 tsp Garam Masala
1.5 - 2 tsp Chilly powder
Pinch of Cooking Soda
Big pinch of Asafoetida powder / Hingu
Salt to taste
1/4 tsp Cumin seeds / Jeerige
15 - 20 Carom seeds / Ajwain seeds / Oma
Oil

Recipe:

Cut the eggplant into medium sized pieces as shown in the picture below. Put little amount of buttermilk, salt, around 3-4 cups of water in a vessel and soak the chopped eggplant in this water for about 5 mins. Remove the eggplant pieces from water and keep it aside.

Put rice flour, bengal gram flour, asafetida, cumin seeds, ajwain seeds, cooking soda, garam masala, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take each piece of eggplant, dip it in batter and deep fry it in oil.

Serve hot along with tomato ketchup.

Baale Dindu Beyisida Chutney / Cooked Banana Stem Chutney

Ingredients:
2 cups chopped Banana Stem / Baale Dindu

1 cup grated Coconut

Grape sized Tamarind

1 -2 Green Chillies

Salt to taste

1 tsp Mustard seeds

1/2 tsp Cumin seeds

1 - 2 broken Red Chilly pieces

Pinch of Asafoetida powder

5 - 6 Curry leaves

1 tsp Oil

Recipe:

Make thin round pieces of banana stem by removing its fibre content and chop them into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put chopped banana stems, green chillies, tamarind, salt in a pressure cooker container.  Add little amount of water and cook. (2-3 whistles).
Put grated coconut, cooked banana stem pieces, salt, in a mixer and grind them into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Put mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosa, Rice, etc.