Preparation time: 5 min
Cooking time: 10 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1. 4 - 5 medium sized Badanekayi or Brinjal
2. 1/2 tsp mustard seeds
3. 1/2 tsp cumin seeds
4. 5 - 6 curry leaves
5. 1 onion
6. 1/4 tsp turmeric powder
7. Big pinch hing or asafoetida
8. Salt as per your taste
9. 2 tbsp cooking oil

Ingredients for grinding: (measuring cup used = 240ml)

1. 2 tbsp peanuts or shenga
2. 3 - 4 red chillies
3. 1 tbsp coriander seeds
4. 1 tbsp sesame seeds
5. 2 tbsp dry coconut

Instructions for making badanekayi palya:

1. Chop and soak the brinjal in water for 10 minutes.
2. In a pan prepare tempering with oil, mustard and cumin seeds.
3. When the mustard seeds splutter add in chopped onion and curry leaves.
4. Add in turmeric powder and asafoetida. Fry until onions turn soft.
5. Add in chopped Brinjal.
6. Add salt and tamarind as per taste.
7. Add a little water. Give it a quick mix.
8. Close the lid and cook until soft. It will take around 5 minutes.
9. In that time let us prepare the masala powder. In a pan, roast the red chillies and peanuts.
10. Add coriander seeds and sesame seeds. Continue roasting under low flame until sesame seeds start to splutter.
11. Finally add dry coconut and roast it for a while. Switch off the stove.
12. Wait until cool and grind the roasted ingredients into a fine powder. Keep it aside.
13. Wait until ridgegourd is cooked. Add tamarind and jaggery as per your taste.
14. Add the prepared masala. Give a good mix. Boil it for 2 minutes by adding required water.
15. Add in salt as per your taste. Give a quick mix.
16. At the end sprinkle some coriander leaves. Switch off the stove.
17. Serve it with chapathi or dose.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.