3 January, 2020

BRINJAL CURRY /BADANEKAYI YENNEGAYI PALYA – 2

Earlier I have posted the recipe of brinjal/badanekayi yennegayi palya/curry in a slightly different way, ie using different ingredients, and today also I’m here to share the recipe of brinjal/badanekayi yennegayi palya/curry recipe using some more additional ingredients and in slightly different method, which makes the palya/curry taste different and more yummy. As I have mentioned in my earlier post, nobody likes to eat whole brinjal at my place, so this time also I have sliced the brinjal and made this curry. Both the recipes are superb and tastes finger licking, I insist you all to try both the recipes. Here I have used purple colored round brinjal whereas earlier I had put green long brinjal.

You can check here to read the recipes of layered paratha/lachha paratha, Fenugreek leaves akki rotti/rice flour rotti , Methi phulka , whole wheat flour phulka , rice flour phulka and Palak Poori

Ingredients : measuring cup used – 240 ml, servings – 4

Brinjal – 1 big (purple colored)
Onion – 1 big (sliced)
Oil – 2 tbsp + 1 tbsp
Mustard seeds – 1/2 tsp
Green chili – 3 to 4
Curry leaves – 2 string
Turmeric powder – 1/2 tsp
Salt – 1 tsp

To grind together :

Groundnut – 2 tbsp
Black sesame seeds – 1 tbsp
White sesame seeds – 1 tbsp
Coriander leaves – 1 fistful
Grated fresh coconut – 1/2 cup
Red chili powder – 1 tsp (mildly hot)
Jaggery – 1 tbsp
Roasted gram/hurigadale – 1/2 tbsp
Huli pudi/sambar powder – 4 tbsp
Thick tamarind juice – 4 tbsp
Rock salt/Kalluppu – 1 tbsp
Water – 1 cup (adjust as per the required consistency)

PROCEDURE :

Gather and grind all the ingredients listed below the heading ‘ to grind together’ to a slightly coarse paste using required water

Chop the onion, slit the green chili and cut the brinjal as shown below

Heat 2 tbsp oil in a cooker, put mustard seeds green chili, turmeric powder, curry leaves and onion, mix and saute well till onion turns soft, then put the brinjal, 1 tsp salt and saute well on high heat for a minute, then add in ground masala

Stir while combining well continuously on high heat until the mixture starts to boil
Now put remaining 1 tbsp of oil, mix once, close the lid and cook up to one whistle