Badanekayi Palya is often served with Akki Rotti in Mysore region. Simple yet delicious!
Cuisine: South Karnataka
Time Required: 20 Minutes
Serves: 4
Ingredients:
10 Badanekayi/Baingan/Eggplant/ Aubergine (the thin plant or light green variety)
4 Green Chilies
Few Karibevul /Curry leaves
1tbsp Jaggery
½ Cup Fresh Coconut, grated
Few sprigs of Coriander leaves, Chopped
Salt to taste
For the Seasoning:
1tbsp Oil
½ tsp Kadalebele / Bengal Gram / Channa
½ tsp Uddinabele / Urad Dal/Black Gram split
½ tsp Sasive / Mustard Seeds
½ tsp Turmeric Powder
Method:
Heat Oil, add Bengal Gram and Urad Dal and fry them until they turn pink. Add Mustard Seeds and when they splutter, add Turmeric powder. Add Green Chilies, Curry leaves and Badanekayi/Baingan pieces and stir, add Jaggery, and Salt and mix well.
Add 1 Cup of water, close the kadai with a lid and cook for 5 minutes or until Badanekayi/Baingan becomes soft. Add Coconut and Coriander leaves and gently mix.
Remove Badanekayi Palya to a serving bowl and serve with Phulka or Akki Rotti.
