Dry Curry, Sizzling Tastebuds

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
(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 BMunder “Accompaniments”. Check the other marathoners here.
Also to Vardhini’s Healthy Side Dishes.



10 mins 

15 mins 



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

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:

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. FewMinute Wonders

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

  3. chef and her kitchen

    very delicious palya…looks yummmm

  4. Yummy and tasty fry.


  5. Chef Mireille

    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. Spicy-Aroma

    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. vaishali sabnani

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

  10. Priya Suresh

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

  11. Priya Suresh

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

  12. Very nice Kalyani.

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

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

  15. Nalini's Kitchen

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

  16. The Pumpkin Farm

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

    Anniversary Giveaway

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

  18. Gayathri Kumar

    Very delicious stir fry…

  19. This would be perfect with curd rice!

  20. Cool Lassi(e)

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

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

  22. Suma Gandlur

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

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