Badanekaayi Palya (quite a tongue twister there, huh?) is a spicy
brinjal based stir fry that has its origins in Karnataka. Thee is another
version of this called Ennegayi (stuffed brinjal) which is eaten with Jolada
rotti (Jowar flat bread) in most parts of Karnataka. Today’s is the simplified
version with less spice and oil (as that’s how) my family loves it. For the
ennegaayi, the round brinjals are usually stuffed with a masala paste and
sauteed in oil but for the Palya (sabji) we prefer to make it with longish
batons of chopped brinjal. I shall post the stuffed version soon .
However for both dishes,the
best quality dish can be had with the Mysore Badanekaayi (or the slender and
tender green ones) although the purple variety is also preferred. Either way,
make sure that the brinjals are slender and with very minimal seeds. Sending
this to BMunder “Accompaniments”. Check the other marathoners here.
Also to Vardhini’s Healthy Side Dishes.
————————————————————————————-
Prep
time –
10 mins
Cook
time –
15 mins
Serves –
3
Difficulty
level –
Easy
Serving
suggestions –
Steamed rice + Rasam
————————————————————————————-
Ingredients:
- Tender
brinjals – 150 gms - Oil
– 3 TBSP - Mustard
seeds – 1 tsp - Curry
leaves – few - Asafoetida
– a pinch - Turmeric – 1/4 tsp
- Salt – to taste
- Jaggery – 1 tsp (grated)
- Tamarind extract – 1/2 TBSP
- Red Chilli powder- 1/2 tsp
For
the Spice powder:
- Dry
coriander seeds – 1 TBSP - Channa
Dal – 1/2 TBSP - Dry
Red chillies – 3 or 4 - Clove
– 1 or 2 - Cinnamon
– 1/4 inch stick - Grated
Dry copra / dried coconut – 1/2 tsp - Oil
– 1 tsp
Method:
(A) To make the spice powder:
In
a pan, heat 1 tsp of oil. Fry the dry coriander seeds, dry red chillies and
channa dal. Keep aside. In the same oil, turn off the flame and roast the rest
of the ingredients for 1 min. Cool and grind the spice mixture.
(B) For the curry:
1) Wash and trim brinjals. Cut them into 2 inch
long batons.
2) Heat oil in a deep bottomed non stick pan.
Splutter mustard, curry leaves and asafoetida. Add turmeric and the chopped
brinjals. Add salt and saute till the oil coats them well. Sprinkle a very
little quantity of water, cook and cover for 8-10 mins on medium flame. Do not
add more than maybe 3-4 TBSP of water.
3) Once done (ensure the brinjals dont turn mashed
up), add the tamarind extract, red chilli powder, jaggery and the ground spice
powder. Stir once but dont over do it. Check for spice, cook with pan uncoverd
for further 3-4 mins till the raw smell of the spice powder goes away.
4) Serve hot with Rasam / Sambhar or even chilled curd
rice (yoghurt rice)
wow! that looks super inviting! this, some morkozhambu and some appalam – what says 🙂 coming over Kalyani!
Whatever you might call it, it is delicious because its egg plant and I love eggplant.
very delicious palya…looks yummmm
Yummy and tasty fry.
Vardhini
CooksJoy
looks great…if only I liked eggplant 🙂
Coincidentally its brinjal sabji at home today…love your version of brinjal. Jayanthi (www.sizzlingveggies.com)
stir fry look spicy and super tempting..wonderful recipe dear!!
Spicy-Aroma
How I love this masala..I almost add it to all the stir fries.
if only I could eat this..love brinjals..but they are a no no…
looks very well made.
Wish to have some with hot piping rasam rice, love it..
Wish to have some with hot piping rasam rice, love it..
Very nice Kalyani.
We normally make this as side for sambar rice..very nice
Good one..not a fan of brinjal.
Inviting recipe with freshly ground spice powder,looks delicious and tempting..
indeed a tongue twister, lovely recipe, simpler version of our stuffed brinjal , looks tempting
Pradnya
Anniversary Giveaway
I can eat eggplant in any form. Your version is also very tempting.
Very delicious stir fry…
This would be perfect with curd rice!
I agree with Rajani. I can imagine how great it would be with curd rice.
We had this with lunch today and I love this curry.Nice recipe…
Kalyani, Is rasvangi the same? Love the sweet – tangy preparation.