Badanekayi Rasapalya | Brinjal Gravy | Gravy Recipes

A very popular gravy from North Karnataka, badanekayi rasapalya. It is spicy yet refreshing and tastes best with bhakkri/jolada roti or even regular chapathis or rotis.
Badanekayi rasapalya or brinjal gravy has simple spices like sesame and cinnamon. Their combination makes this  gravy loaded with flavours. Tomato and onion makes the base of the gravy nice and thick. Texture-wise this gravy scores a ten on ten in my opinion.

Badanekayi rasapalya has soft cooked chopped brinjal which melt into the gravy. When you bite into a piece of roti accompanied with this gravy you can taste all the masaledaar flavour.
To be honest, I used to not be a big fan of this gravy but after regularly eating this staple gravy at home, I somehow now have a special liking towards it. Many people load this gravy with oil and you can actually see it floating on top. I prefer making it with less oil, it enhances the taste of the spices even more.
Try other brinjal based dishes like this snack – brinjal coins. More gravy recipes and side dishes.

5.0 from 2 reviews

Badanekayi Rasa Palya

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Spicy, tangy, tasty badanekayi rasapalya - gravy for rotis

Author: Vindhya Desai

Recipe type: Lunch

Cuisine: Indian

Serves: 4 people

Ingredients

For Masale Paste:

• ½ Tbsp sesame/yellu
• 2 Tsp rasam powder
• ¼ Cup desiccated coconut
• 1" cinnamon/dalchini
• 1 cubed tomato
• 1 cubed onion
  

Vegetables and tadka:

• 1 sliced onion
• ½ chopped green capsicum
• 1 chopped tomato
• 4-5 small chopped brinjals
• 2 Tbsp + ½ Tsp oil
• ½ Tsp mustard
• ½ Tsp jeera
• Few curry leaves
• A pinch of hing
• 1 slit green chilli
• 1 small piece jaggery
• Salt to taste
• Coriander leaves to garnish
• Coarsely powdered roasted groundnuts to garnish

Method

1. Dry roast sesame and cinnamon till they release their aroma
2. Tip in diced onion, tomato in a mixer jar
3. Add rasam powder and roasted sesame seeds and cinnamon stick
4. Next, add desiccated coconut
5. Pour little water and grind into a thick chutney like paste
6. In a pan, heat oil and jeera and mustard. Let them splutter
7. Sprinkle hing and throw in curry leaves
8. Sliced onions go in next
9. Once onions are sauteed, add chopped capsicum and saute them
10. Add chopped tomatoes and mix well
11. Meanwhile, in a separate pan, add ½ Tsp oil and saute chopped brinjal. Keep aside
12. After tomatoes have softened, pour about ½ Cup water
13. Add masala paste and mix well
14. Pour in a ¼ Cup of water and adjust consistency
15. When the gravy starts to thicken add jaggery and salt and mix well
16. Add softened brinjal, mix well. Cover and cook well for 8-10 minutes on low flame
17. Throw in a slit green chilli and finish with coriander
18. Gravy should be nice and thick, serve hot with some groundnuts on top!

Notes

Use a single chopped eggplant

Rasam powder gives a nice flavour, red chilli powder(1/2 Tsp) may be used instead

Squeeze lemon juice if desired

3.5.3226

Badanekayi Rasapalya Stepwise:

Dry roast sesame and cinnamon till they release their aroma
 

Tip in diced onion, tomato in a mixer jar

Add rasam powder and roasted sesame seeds and cinnamon stick

Next, add desiccated coconut

Pour little water and grind into a thick chutney like paste
 

In a pan, heat oil and jeera and mustard. Let them splutter

Sprinkle hing and throw in curry leaves
 

Sliced onions go in next

Once onions are sauteed, add chopped capsicum and saute them

Add chopped tomatoes and mix well

Meanwhile, in a separate pan, add 1/2 Tsp oil and saute chopped brinjal. Keep aside
 

After tomatoes have softened, pour about 1/2 Cup water

Add masala paste and mix well
 

Pour in a 1/4 Cup of water and adjust consistency
 

When the gravy starts to thicken add jaggery and salt and mix well

Add softened brinjal, mix well. Cover and cook well for 8-10 minutes on low flame
  

Throw in a slit green chilli and finish with coriander
 

Gravy should be nice and thick, serve hot with some groundnuts on top!