Eggplant Fry / Badanekai Palya


This recipe goes well with chapathi/roti.  It is not an authentic recipe which is made, back at home in India.  I have varied it according to my home preferences.


Preparation Time - 5 mins
Cook Time - 30 mins
Serves - 2(with a second curry)


Measurements & Ingredients:

• Purple eggplant(brinjal/badanekai) - 5 medium sized, cut into medium sized pieces
• Onion - 1.5 small, cut into pieces
• Oil - 3 - 4 tbsp
• Curry leaves - a few
• Asafoetida - a pinch
• Mustard seeds(sasive) - 3/4 tsp
• Black gram(urad dal) - 1 tsp
• Vangibath powder - 3 tsps
• Dry coconut(powder or grated) - 2 tbsps

Method:


As you cut the brinjal put the pieces in a bowl of cold water.  If you don't do so it will turn brown by the time you cook.

Heat oil in a pan(preferably non-stick).  Add mustard seeds, urad dal, curry leaves, hing and the onions.  Fry onions until they turn pink/translucent.


Next add the brinjal pieces, salt and cook it on a low medium heat for about 25 mins or until the vegetable is almost cooked.  Stir occasionally, sprinkle little water in between if needed and cook it uncovered, else the dish will get mushy.  If it is the green long brinjal(mysore badanekai), you can cover it and cook.   The purple ones have the tendency of getting mushy very soon.

Then add the vangibath powder, dry coconut, mix well.  You may need to sprinkle little water as it will get a little dry after adding the powder.  Let it cook for another 10 mins on the same heat, with occasional stirring.

Take it out in a bowl and it is ready to be served with chapathi.