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Friday, August 1, 2008

Badanekayi Palya / Brinjal(Eggplant) Subji

4 - 5 medium sized Brinjal(Eggplant) / Badanekayi (Long one preferred)
4 - 5 tsp grated Coconut
3 - 4 Green Chillies
3/4 - 1 tsp Tamarind powder / Unde Huli Hudi
Pinch of Turmeric Powder
Salt to taste
1/2 tsp Black Gram Seeds
1 tsp Mustard Seeds
5 - 6 Curry Leaves
3 - 4 tsp Oil


Put water, little amount of butter milk in a vessel. Chop the eggplant into thin longer pieces(1 inch sized) and put it in a vessel containing buttermilk water for about 5 mins.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chillies and fry them for few seconds. Add chopped eggplant, turmeric powder, salt, tamarind powder and fry them for about 2-3 mins in medium flame.

Cook the eggplant in low/medium flame by covering a lid without adding any water. Once eggplant is cooked, add grated coconut and mix well. Keep the palya in low flame for about 2 mins. It goes well with Rice, Chapathis.

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