Ingredients

Badanekayi (brinjal//eggplant //baingan)—chopped—4 to 5 cups

Alugedde (aloo//potato )—2 medium sized

Irulli (pyaz//onion)—2 medium sized

Green chillies (hasiru menasina kayi//hari mirch)—4 to 5

Ginger (shunti//adarak)—3 inch pieces

Lemon —1

Salt—to taste

Sugar—1 teaspoon

Ingredients for seasoning (oggarane)

Oil—4 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeerige (jeera//cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Hing (asafoetida//ingu)—1 teaspoon

Turmeric powder ( arisina//haldi)—-1/2 teaspoon

Curry leaves (karibevu//kadipatta)—few

Grated fresh coconut ( kayi turi//nariyal)—2 tablespoon

Chop the badanekayi into 2 inches pieces and cut them into length wise and soak in water to avoid discolouration.

Also chop alugedde and onion into length wise pieces.

Slit the green chillies.

Heat oil in a thick bottomed kadai or pan, once’s hot enough add sasive and jeerige.

When it crackles add kadale belle and uddina belle,saute on medium flame.

Immediately add hing,arisina and karibevu.

Then add in chopped onion,green chillies,ginger pieces.

Sprinkle little water and fry onion until they are cooked little.

Then add chopped alugedde, add 1/4 cup of water.

Cover with a lid and cook until alugedde turns soft.

Keep stirring in between.

Finally add the chopped badanekayi pieces and mix well.

Cover and cook for few more minutes.

When the badanekayi cooked well ( don’t make it mushy),add salt and sugar,grated coconut and mix well and cook for few more minutes.

Switch off the stove.

Squeeze the lemon juice and mix well.

You can garnish with chopped coriander leaves (kothambari soppu//hara dhaniya).

Serve palya with rice,rotti,chapattis.