Badanekayi curry (palya)

Ingredients 

Badanekayi ( round variety) brinjal //egg plant—15 to 20 ( small ones)

Tomatoes—3 medium sized 

Onion—1 medium 

Peanuts (kadale Kayi bija)—1/2 cups 

Coriander leaves (kothambari soppu)—1/2 cup chopped 

Huli powder( sambar powder or palya powder)—2 tablespoon 

Salt-to taste

Jaggery powder (Bella//gud)—1 teaspoon 

Ingredients for seasoning (oggarane)

Oil—3 tablespoon 

Sasive (mustard seeds)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Channa dhal (kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Hing(asafoetida//ingu)—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Method 

Chop  badanekayi into big slices or cubes .

Keep them immersed in water to avoid discolouration.

Chop tomatoes and onions into length wise pieces.

Coarsely grind kadale kayi bija in a mixy jar and keep it ready.

Now heat oil in a pan or kadai,once’s hot enough add sasive,jeera.

When it crackles add hing,kadale belle,uddina belle keep sautéing on medium heat.

When dhals turns brown add karibevu,chopped onion and turmeric powder and keep frying for 2 minutes.

Just sprinkle little water so that onions cook faster.

Add in chopped tomatoes and stir well for few minutes.

Add in chopped coriander leaves and chopped badanekayi and mix well.

Add sufficient water(. Not too much)  so that badanekayi cooks well.

Keep stirring in between.

Once’s badanekayi turns soft and well cooked add salt,jaggery powder and sambar powder,peanuts powder together and give a good mix.

Let it simmer for few minutes.

Once done switch off the stove.

Badanekayi curry is ready to serve.

Serve with chapattis,rotti,rice etc