Subscribe to Ruchi Ruchi Aduge - YouTube Channel

Search This Blog

Saturday, September 29, 2012

Badanekayi(Eggplant/Brinjal) Masale Palya

4 medium sized Brinjal(Eggplant) / Badanekayi (Long one preferred) or 6 cups of chopped Brinjal
3 - 4 Red Chillies
3/4 tsp Coriander seeds
1/8 tsp Cumin seeds
1/8 tsp Fenugreek seeds
Pinch of Asafetida powder
1/2 - 3/4 cup grated Coconut
Large grape sized Tamarind
Large lemon sized Jaggary
Pinch of Turmeric powder
Salt to taste
1 1/4 tsp Black Gram seeds (1/4 tsp for Masala and remaining for Seasoning)
1 tsp Mustard seeds
10 - 12 Curry leaves(5-6 for Masala and remaining for Seasoning)
3 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 1 tsp oil, red chillies, 1/4 tsp black gram seeds, coriander seeds, cumin seeds, fenugreek seeds in a pan and fry them in medium/low flame until they give nice aroma. Add asafetida powder, 5-6 curry leaves and fry them together for about 1 min and switch off the flame.

Put fried masala in a mixer and crush them for few seconds. Add grated coconut, jaggary, tamarind, salt  and grind them coarsely by adding little amount of water as shown in the picture below.

Put mustard seeds, 1tsp blackgram seeds and 2 tsp oil in a thick bottomed vessel. Once it starts spluttering, add remaining curry leaves, chopped eggplant, turmeric powder, pinch of salt and fry them for about 2-3 mins in medium flame. Add the ground masala, mix them well and cook the eggplant in low flame by covering a lid. It goes well with Rice, Chapathis.