Badanekai Palya / Eggplant Curry


North Karnataka specialty dish that goes well with Jowar Roti. The curry is based on peanut gravy and spices.   
Preparation Time
10 Minutes
Cooking Time
25-30 Minutes
Serves
3-4 People
Ingredients
 
 
Egg Plant
Onion
Curry Leaves
Tamarind
Chilli Powder
Jaggery
Salt
6 Small
1 Medium
A Few
A Tsp.
To Taste
To Taste
To Taste
Masalas To Grind
Urad Dal
Chana Dal
Coriander Seeds
Clove
Cinnamon
Peanut
Desiccated Coconut
1 Tsp.
1 Tsp.
½ Tsp.
2
A small Piece
1 Tbsp.
2 Tsp.
Seasoning
Mustard
Oil
1 Tsp.
1 Tbsp.
Method
1.        Dice onion and eggplant separately to desired sizes.
2.       In a small pan, add all the above masalas (other than dessicated coconut) and fry them on a medium flame till you get a nice aroma. Add desiccated coconut just before switching off the stove. The coconut should not be over roasted.
3.       Once it cools down, grind into a smooth paste.
4.       Heat oil in a pan, season with mustard, add onion and sauté for 3-4 minutes.
5.       Now add Egg plant and cover the pan and let it cook till the egg plants are done (Usually 8-10 minutes).
6.       Now add tamarind, salt and jaggery. Let it cook for a minute or so.
7.       Add the ground masala and red chilli powder.
8.       Add curry leaves. Let it cook for 6-7 minutes.
9.       Adjust the consistency of the gravy by adding water.
10.    Cook for another 2-3 minutes.
11.     Eggplant Curry is ready. Serve with Jowar Roti or even Chapati.
 

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