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.
- ½ Tbsp sesame/yellu
- 2 Tsp rasam powder
- ¼ Cup desiccated coconut
- 1" cinnamon/dalchini
- 1 cubed tomato
- 1 cubed onion
- 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
- 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 ½ Tsp oil and saute chopped brinjal. Keep aside
- After tomatoes have softened, pour about ½ Cup water
- Add masala paste and mix well
- Pour in a ¼ 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!
Rasam powder gives a nice flavour, red chilli powder(1/2 Tsp) may be used instead
Squeeze lemon juice if desired