Authentic South Indian Badanekayi Palya (Eggplant Stir-Fry) Recipe

Ingredients

  • 2 medium-sized Badanekayi (eggplant)
  • 1/2 cup freshly grated coconut
  • 1 tablespoon Urad dal (split black lentils)
  • 2 tablespoons Chana dal (split chickpeas)
  • 4 red chilies, dried
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Tamarind paste
  • 1 tablespoon Jaggery
  • 1 tablespoon Oil
  • 1 teaspoon Asafoetida (hing)
  • Salt to taste
  • 2 tablespoons chopped coriander leaves for garnishing

Steps and instructions

  1. Wash the eggplants (Badanekayi) and chop them into small pieces.
  2. Take a pan and heat 1 tablespoon of oil. Once the oil is hot, add Urad dal, Chana dal, and dried red chilies. Fry them until they change color.
  3. Add in the freshly grated coconut and fry it for another minute.
  4. Take the fried mixture out of the pan and let it cool.
  5. Once the mixture is cool, grind it in a mixer into a smooth paste.
  6. Now, in the same pan, add a little more oil and heat it.
  7. Add mustard seeds. Once they start spluttering, add Asafoetida and turmeric powder.
  8. Immediately add the chopped eggplants into the pan. Sprinkle some water and cover the pan with a lid. Let it cook for about 10 minutes.
  9. After 10 minutes, add the ground paste, tamarind paste, jaggery, and salt to the pan. Mix well.
  10. Let it cook for another 10 minutes on low flame.
  11. Check if the eggplants are cooked well and the spices are blended well.
  12. Turn off the flame and garnish the dish with chopped coriander leaves.
  13. Badanekayi Palya is ready to be served. Enjoy it with hot rice or roti.

Tools for making

  • Cutting board - To chop the eggplants and prepare other ingredients.
  • Knife - To cut and chop the eggplants and other ingredients.
  • Pan - To cook the eggplants and mix the spices.
  • Mixer - To grind the fried mixture into a smooth paste.
  • Spatula - To stir and mix the ingredients while cooking.
  • Lid - To cover the pan while cooking the eggplants.
  • Measuring spoons - To accurately measure the quantities of spices and other ingredients.
  • Grater - To grate the fresh coconut for the recipe.

Recipe variations

  • Add chopped onions and tomatoes for a more flavorful taste.
  • Include a teaspoon of sambar powder to enhance the spiciness.
  • Add roasted peanuts or cashews to give a crunchy texture.
  • For a vegan option, use coconut oil instead of regular oil.
  • Replace eggplants with other vegetables like potatoes, bell peppers, or zucchini.
  • For a tangy twist, squeeze some lemon juice at the end.
  • Add a teaspoon of garam masala for an extra layer of flavor.
  • Include some curry leaves for an authentic South Indian touch.
  • If you prefer a sweeter taste, increase the amount of jaggery.
  • For a spicier version, increase the quantity of red chilies or add green chilies.

Recipe overview

Badanekayi Palya is a delectable South Indian dish that is beloved for its tangy and spicy flavor profile. This dish features the humble eggplant as its star ingredient, which is cooked to perfection along with a medley of spices and a freshly ground coconut paste that adds a unique and savory depth of flavor. This recipe requires some simple ingredients that you probably already have in your pantry and a little bit of your time. In about 30 minutes, you'll have a mouthwatering dish that can be served with hot rice or roti. Whether you're a fan of eggplant or new to this versatile vegetable, this Badanekayi Palya recipe is sure to win you over with its tantalizing blend of flavors!

Common questions

  1. How do I choose the right eggplants for this recipe? Choose medium-sized eggplants that are firm with smooth and shiny skin. Avoid eggplants that have bruises or blemishes.
  2. Can I use frozen grated coconut instead of freshly grated coconut? Yes, you can use frozen grated coconut if fresh coconut is not available. Make sure to thaw it before using and adjust the quantity as needed.
  3. What can I substitute for tamarind paste? If you don't have tamarind paste, you can use lemon juice as a substitute. Start with a small amount and adjust the quantity according to your taste preference.
  4. Can I skip the jaggery in this recipe? Yes, you can skip the jaggery if you prefer a less sweet taste. Adjust the seasoning accordingly to balance the flavors.
  5. Is it necessary to cover the pan while cooking the eggplants? Covering the pan helps the eggplants to cook evenly and retain moisture. It is recommended to cover the pan while cooking for better results.
  6. Can I add other vegetables to this recipe? Yes, you can add other vegetables like potatoes, carrots, or bell peppers to enhance the flavor and texture. Chop them into small pieces and cook along with the eggplants.

Serving dishes and utensils

  • Cutting board - A sturdy surface for chopping the eggplants and other ingredients.
  • Knife - Used for cutting the eggplants and other vegetables.
  • Pan - Used for frying the spices and cooking the eggplant curry.
  • Mixer or blender - Used for grinding the fried mixture into a smooth paste.
  • Lid - Used to cover the pan while cooking the eggplants.
  • Serving dish - A dish or plate to serve the Badanekayi Palya.
  • Spoon or ladle - Used for mixing and serving the curry.

Origin stories

Badanekayi Palya finds its roots in the southern state of Karnataka, India. It's a classic example of the culinary brilliance of the region, which is known for its unique blend of flavors and ingenious use of local ingredients. This dish showcases the humble eggplant, transforming it into a hearty and delicious stir-fry, which is typically enjoyed with a main course of rice or Indian breads. What's interesting about this recipe is the use of jaggery and tamarind paste, which together create a delightful dance of sweet and sour on the palate, truly encapsulating the essence of South Indian cuisine. It’s not just a dish, it's a celebration of simplicity and flavor, making it a cherished recipe in many households across the state.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.