April 24, 2012

Badanekaayi Palya | Spicy Brinjal stir fry

Badanekaayi Palya (quite a tongue twister there, huh?) is a spicy brinjal based stir fry that has its origins in  Karnataka. Thee is another version of this called Ennegayi (stuffed brinjal) which is eaten with Jolada rotti (Jowar flat bread) in most parts of Karnataka. Today's is the simplified version with less spice and oil (as that's how) my family loves it. For the ennegaayi, the round brinjals are usually stuffed with a masala paste and sauteed in oil but for the Palya (sabji) we prefer to make it with longish batons of chopped brinjal. I shall post the stuffed version soon .

However for both dishes,the best quality dish can be had with the Mysore Badanekaayi (or the slender and tender green ones) although the purple variety is also preferred. Either way, make sure that the brinjals are slender and with very minimal seeds. Sending this to BM under "Accompaniments". Check the other marathoners here. Also to Vardhini's Healthy Side Dishes.

Prep time - 10 mins 

Cook time - 15 mins 
Serves - 3
Difficulty level - Easy

Serving suggestions - Steamed rice + Rasam

  • Tender brinjals - 150 gms
  • Oil - 3 TBSP
  • Mustard seeds - 1 tsp
  • Curry leaves - few
  • Asafoetida - a pinch
  • Turmeric - 1/4 tsp
  • Salt - to taste
  • Jaggery - 1 tsp (grated)
  • Tamarind extract  - 1/2 TBSP
  • Red Chilli powder- 1/2 tsp

For the Spice powder:
  • Dry coriander seeds - 1 TBSP
  • Channa Dal - 1/2 TBSP
  • Dry Red chillies - 3 or 4
  • Clove - 1 or 2
  • Cinnamon - 1/4 inch stick
  • Grated Dry copra / dried coconut - 1/2 tsp
  • Oil - 1 tsp

(A) To make the spice powder:
In a pan, heat 1 tsp of oil. Fry the dry coriander seeds, dry red chillies and channa dal. Keep aside. In the same oil, turn off the flame and roast the rest of the ingredients for 1 min. Cool and grind the spice mixture.
(B) For the curry:
1) Wash and trim brinjals. Cut them into 2 inch long batons. 
2) Heat oil in a deep bottomed non stick pan. Splutter mustard, curry leaves and asafoetida. Add turmeric and the chopped brinjals. Add salt and saute till the oil coats them well. Sprinkle a very little quantity of water, cook and cover for 8-10 mins on medium flame. Do not add more than maybe 3-4 TBSP of water.
3) Once done (ensure the brinjals dont turn mashed up), add the tamarind extract, red chilli powder, jaggery and the ground spice powder. Stir once but dont over do it. Check for spice, cook with pan uncoverd for further 3-4 mins till the raw smell of the spice powder goes away.
4) Serve hot with Rasam / Sambhar or even chilled curd rice (yoghurt rice)


  1. wow! that looks super inviting! this, some morkozhambu and some appalam - what says :) coming over Kalyani!

  2. Whatever you might call it, it is delicious because its egg plant and I love eggplant.

  3. very delicious palya...looks yummmm

  4. Yummy and tasty fry.


  5. looks great...if only I liked eggplant :)

  6. Coincidentally its brinjal sabji at home today...love your version of brinjal. Jayanthi (www.sizzlingveggies.com)

  7. stir fry look spicy and super tempting..wonderful recipe dear!!

  8. How I love this masala..I almost add it to all the stir fries.

  9. if only I could eat this..love brinjals..but they are a no no...
    looks very well made.

  10. Wish to have some with hot piping rasam rice, love it..

  11. Wish to have some with hot piping rasam rice, love it..

  12. We normally make this as side for sambar rice..very nice

  13. Good one..not a fan of brinjal.

  14. Inviting recipe with freshly ground spice powder,looks delicious and tempting..

  15. indeed a tongue twister, lovely recipe, simpler version of our stuffed brinjal , looks tempting

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  16. I can eat eggplant in any form. Your version is also very tempting.

  17. Very delicious stir fry...

  18. This would be perfect with curd rice!

  19. I agree with Rajani. I can imagine how great it would be with curd rice.

  20. We had this with lunch today and I love this curry.Nice recipe...

  21. Kalyani, Is rasvangi the same? Love the sweet - tangy preparation.


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