South Indies: Eggplant Curry/Badanekayi Palya

Friday, September 24, 2010

Of the many ways of enjoying Eggplants, this is my favorite & the easiest. Once the chopping is done, this can be put together in 10 mins flat.

This curry gets its distinct taste from Rasam Powder, a staple at most South Indian homes. That's it.. Just Rasam Powder & it tastes so darn good

Eggplant Curry

You Will Need:

  • 2 cups Asian Eggplants - Diced & immersed in cold water
  • 1 tsp Rasam Powder
  • 1/2  tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp mustard seeds
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tbsp Tamarind extract
  • 1 tbsp fresh Grated Coconut
  • Salt as per taste
  • Cooking Oil
  • Heat oil in a heavy bottomed pan,splutter mustard seeds. Add Urad & Chana Dal & allow it to slightly change color.
  • Add Eggplants, Rasam Powder, red chilli powder, turmeric powder & mix well.
  • Add Tamarind extract & Salt. Close the lid & cook over medium flame. Saute at regular intervals to avoid the bottom from getting burnt.
  • Don't let the eggplants get mushy, They should be cooked & firm. Check for salt & Garnish with grated coconut. Transfer to a serving dish.
Serve HOT with steamed rice & Rasam or even Phulkas. Enjoi !!!!

I made this for lunch today & served it with Rice & Rasam ..  & we all Loved it :)

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