Karnataka Style Badanekayi Palya Recipe - Long Brinjal In Spicy Coconut Recipe
Give this absolutely delightful side dish made from brinjal, cooked in crunchy masala of roasted crusted peanuts and sesame seeds. Serve it along with hot rasam and steamed rice topped with ghee or along with phulka and kadhi too !
Karnataka Style Badanekayi Palya Recipe is a side dish prepared by sauteing the long brinjal with spicy ground coconut mixture. The red color in the dish is mainly obtained from the use of Byadgi Dried Chillies which is a type dried red chili famous in Karnataka.
The long brinjal are most often used in Karnataka cuisine and Andhra Cuisine to make the most popular dish which is called as the One Pot Vangi Bath Recipe Using Preethi Electric Pressure Cooker.
If you are looking for more Brinjal Recipes, here are some:
- 6 Long Green Brinjal , cut into 1 inch pieces
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Sambar Powder
- 2 tablespoons Jaggery
- 1 teaspoon Salt , and more to taste
- 2 tablespoons Gingelly oil To Roast & Grind
- 1/4 cup Sesame seeds (Til seeds)
- 1/2 cup Roasted Peanuts (Moongphali)
How to make Karnataka Style Badanekayi Palya Recipe - Long Brinjal In Spicy Coconut Recipe
To begin making the Karnataka Style Badanekayi Palya Recipe, first prep all the ingredients and keep them ready.
Place the cut brinjal in a bowl of water to prevent discolouration.
In a small pan, add the peanuts and sesame seeds and roast them for about a minute. If you are using roasted peanuts, then just wait for the sesame seeds to crackle and turn off the heat.
Set aside to cool. Once cooled, add this to a small jar of the mixer grinder and blend to make a coarse powder.
Heat oil in a large stir fry pan over medium heat; add the mustard seeds and allow it to crackle. Add the chopped onion and curry leaves and saute until the onions soften and turn translucent.
Once done, add the tomatoes and saute until it becomes slightly soft.
Stir in the turmeric powder. Drain water from the cut brinjal and add it into the tomato onion mixture. Sprinkle salt and give it a gentle stir.
Cover the pan and cook the brinjal until it turns soft. This will take about 4 to 5 minutes. Ensure you stir it a couple of times in between.
Towards the end of the cooking process, stir in the sambar powder and the crusted peanuts and sesame seeds.
Check salt and add more to taste. Stir fry the brinjal in the open pan for another couple of minutes until the masala gets well combined into the brinjal. Once done, turn off the heat and transfer to a serving bowl and serve hot.