9 January, 2019

Brinjal Curry | Badanekayi Ennegayi Palya -1|

ಬದನೇಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ ಪಲ್ಯ – 1 |

Today I served Jowar roti/ Jolada rotti along with badanekayi ennegayi and chutney pudi mixed with ghee.

Nobody likes brinjal that much as I do at my place. But I keep making something or the other using this vegetable and serve them in less quantity/portion and keep the bigger portion for myself.

And If I use whole brinjal, they will not even look at it, but I wanted to try out making badanekayi ennegayi along with Jolada rotti (jowar roti)….. Therefore I have used sliced brinjal instead of whole brinjal and made it in my own way.

The badanekayi ennegayi palya tasted superb and here comes the recipe and I insist you all to make this palya in this method at least once

Ingredients : measuring cup used – 200 ml

Brinjal – 3 cups
Oil – 2 tbsp (I have used only this much, so adjust as per taste)
Mustard seeds – 1/2 tsp
Sesame seeds – 1 tsp
Curry leaves – 2 strings
Tamarind juice – 1/4 cup
Salt to taste
Water – as needed
Coriander leaves – 2 tbsp

Others :

Roasted & powdered peanuts – 1/2 cup
Red chilli powder – 1 tsp (which gives out color)
Huli Pudi/sambar powder – 1 tsp
Palyada Pudi/subji masala – 2 tsp
Jaggery – 1 tbsp
Turmeric powder – 1/2 tsp
Salt to taste

PROCEDURE :

Heat oil in a pan, add in mustard seeds, sesame seeds, curry leaves allow them to splutter and then add in brinjal and saute well, add salt, cover and cook for 2 to 3 minutes
Now put all the ingredients listed below the heading ‘others’ one by one also add in tamarind juice and mix everything well
Add water to get the semi solid consistency and allow it boil well while stirring