Badanekayi Rasapalya | Brinjal Gravy | Gravy Recipes

Spicy, tangy, tasty badanekayi rasapalya – gravy for rotis
01/22/2017 5:13:15 PM vindhyadesai

Badanekayi rasapalya

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 1 reviews
Badanekayi Rasa Palya
 
Prep time
Cook time
Total time
 
Spicy, tangy, tasty badanekayi rasapalya - gravy for rotis
Author:
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
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!

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