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badanekayi palya in NK style
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Badanekayi Palya in North Karnataka Style

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Author: Sumana

Ingredients

  • Brinjal badanekayi- 8-10 nos.
  • Onion big sized- 1 nos.
  • Tamarind - lemon sized
  • Jaggery - 1/4 tsp
  • Red chilly powder- 1 tsp

To temper

  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Split black gram lentils - 1/2 tsp
  • Curry leaves - Few

To grind

  • Peanuts- 1/4 cup
  • Fresh coconut- 1/2 cup
  • Green chillies - 3 nos.
  • Garlic- 8 to 10 cloves
  • Onion big sized- 1 nos.
  • Turmeric powder- 1/4 tsp
  • Cumin seeds - 1 tsp
  • Coriander leaves - handful
  • Cooking oil - 2 tbsp

Instructions

Preparation

  • Peel off the onion and chop it in to small bite sized pieces. Soak tamarind in 1/4 cup of water for 15 minutes.
  • Rinse the brinjals thouroughly in water and chop it in to cubes. Keep them immersed in water.

Method

  • Heat a pan adding oil, mustard, lentils and curry leaves. As the mustard seeds splutter, add chopped onion. Saute the onions till they turn translucent. Then include brinjal cubes draining all water. Add little salt and keep it covered. Cook for 10 minutes.
  • Meanwhile roast the peanuts in medium flame and cool it down. Peel off the skin and take it in a mixer jar.
    Badanekayi palya step 3
  • Add coconut, green chillies, cumin seeds, garlic cloves, chopped onion, turmeric powder and coriander leaves.
    Badanekayi palya step 4
  • Grind all these ingredients together along with some water.
    Badanekayi palya step 5
  • By now, the brinjals would have cooked soft. Keep stirring in between for even cooking. Next, add ground masala from above step. Mix well.
    Badanekayi palya step 6
  • Add salt, red chilly powder, tamarind water and jaggery. Adjust consistency by adding water and bring it to boil.
    Badanekayi palya step 7
  • Very tasty badanekayi palya in North Karnataka style is ready. Serve it with chapati and rotti.
    badanekayi palya in NK style

Notes

  • Keeping the brinjal cubes immersed in water helps to reduce it's pungent taste.
  • The brinjal cubes should get cooked in oil. Do not add water at this stage. Keep stirring for even cooking.
  • As green chilly and red chilly powder both are used in this recipe, adjust spice as per your taste buds.
  • Garlic, cumin and green chilly together infuse a unique North Karnataka taste. So do not skip.