Badanekayi palya recipe | Brinjal onion stir fry | Baingan ki sabzi | Kathirikai poriyal | Brinjal curry for chapathi
By Latha on January 5th, 2017
Badanekayi palya or brinjal onion stir fry recipe explained with step by step pictures and video. This badanekayi palya or brinjal onion stir fry is very tasty and goes well with chapathi or rice. Badanekayi palya or brinjal onion stir fry is prepared using brinjal, onion, tamarind, salt and jaggery. I have used udupi style rasam powder in this recipe, which is optional. You can also replace it with any curry powder or sambar powder. This is a very simple, quick and tasty palya or stir fry recipe. Or I would say this is a perfect recipe for bachelors or beginners.
I learnt this recipe from my Mother-in-law. She prepares it with coconut oil. Even I like it with coconut oil. If you do not like or if you are not used to coconut oil, then replace it with any other oil of your choice. I have posted vangi bath recipe, badanekayi ennegayi and sutta badanekayi gojju (charred brinjal curry) recipe using brinjal. Soon I will try to post many more recipes using brinjal or eggplant.
If you are looking for more curry and stir fry recipesthen do check my kosu or cabbage palya, thondekai palya, Mixed vegetable palya,menthe palle (methi dal), Mango curry, Zunka vadi, beetroot palya and ladies finger palya recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 2 green brinjals
- 2 big onions
- 1/2 tsp mustard seeds
- 1 tsp gram dal or chana dal
- 1 tsp urad dal
- 1/4 tsp turmeric powder
- A big pinch hing / asafoetida
- 5 - 6 curry leaves
- 1 - 2 green chili
- 2 tsp jaggery
- 1 marble sized tamarind
- 1 tsp rasam powder (saarina pudi)
- Salt as per your taste
- 4 tsp cooking oil
Instructions for making badanekai palya or Brinjal stir fry:
- To prepare brinjal-onion stir fry, I have used long green brinjals. But you can use any brinjal.
- Cut the brinjals into 2" pieces and slit them length wise. Soak the cut brinjals in water to remove the bitterness. Also chop onions lengthwise and keep it ready.
- Take a frying pan and heat the oil. Add in mustard seeds, gram dal and urad dal. When the mustard seed splutters add in green chili and curry leaves.
- Immediately add in turmeric powder and asafoetida.
- Add in chopped onion and fry until soft.
- Add in chopped brinjals by draining the water. Fry for a minute under medium flame.
- Add in salt, jaggery, tamarind extract and mix well.
- Close the lid and cook the vegetables under low flame.
- Stir in between. If required add in little water and cook until brinjals are soft. At the end add in 1/2 tsp of rasam powder (or saarina pudi).
- Give a quick mix. Switch off the stove and serve it with either rice or chapathi.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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