Karnataka Style Badanekayi Palya Recipe - Long Brinjal In Spicy Coconut Recipe
A delightful side dish made with long brinjal that is sauteed with ground spicy masala mixture which can be serve along with hot tawa paratha.
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:
- 4 Long Green Brinjal , cut into 1 inch pieces
- 1 teaspoon Turmeric powder (Haldi)
- 1 sprig Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Asafoetida (hing)
- 3 tablespoons Fresh coconut , grated
- Salt , to taste
- Sesame (Gingelly) Oil , for cooking Masala to Grind
- 1 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 3 Byadagi Dried Chillies
- 1 inch Cinnamon Stick (Dalchini)
How to make Karnataka Style Badanekayi Palya Recipe - Long Brinjal In Spicy Coconut Recipe
To begin making the Karnataka Style Badanekayi Palya Recipe, prepare all the ingredients and keep it ready.
To begin we will first roast and grind the ingredients in the "Masala to Grind".
Heat a small skillet, roast the chana dal on low heat until it is golden brown. Once roasted, stir in the coriander seeds, cinnamon sticks and dry red chilli and roast until you get the aroma of coriander seeds. Cool the mixture and grind to make a fine powder.
Heat a skillet with oil, add teaspoon of mustard seeds and allow it to crackle. Add in the asafoetida, curry leaves and stir for a few seconds.
Add the chopped brinjal, sprinkle some salt, turmeric powder, cover the pan and cook the brinjal until it has softened. Once the brinjal has softened stir in the grated coconut along with the ground masala mix.
Combine and saute the ingredients well and simmer until the masalas are well incorporated into the Badanekayi (brinjal).
Add water if required if the palya becomes too dry. Close the lid and cook the Badanekayi Palya and make sure to keep sauteing the gravy at regular intervals. Once done serve warm.