This side dish is very similar to Yennegai (Coconut, Onion and Spices stuffed into Brinjals/Eggplant/Aubergine and cooked in oil) but much more easier to prepare. In this dish the aubergine is chopped into pieces and is combined with Potatoes.
Cuisine: Karnataka
Time Required: 40 Minutes
Serves: 4
Ingredients:
6 Brinjals/Eggplant
2 Potatoes
2 Onions, Chopped finely
2 Tomatoes, Chopped finely
4tbsp Oil
1tsp Mustard Seeds
Few Curry Leaves
1 Cup Coconut
Coriander leaves
½ tsp Turmeric Powder
½ Cup Masalpudi/Masala Powder
1 tsp Chili powder
1tbsp Gurellu Pudi/Uchellu/Niger Seeds (Optional)
2tbsp Jaggery
Salt to taste
Method:
Chop Brinjal and Potatoes into big pieces and store in water to avoid them turning black. Heat Oil, add Mustard Seeds and when they splutter add Curry leaves, Turmeric Powder, Onions and saute until the Onions turn translucent. Add Tomatoes and stir fry for a minute. Next add all the other ingredients except for Coriander leaves and 2 cups of water.
Cover the vessel and cook for 3 to 5 minutes on medium flame. Remove to a serving dish and garnish with Coriander leaves.
Serve hot Badanekayi Masala Palya with Phulka, Jowar or Bhajra Roti.
