Badanekayi Rasa Palya
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
Spicy, tangy, tasty badanekayi rasapalya - gravy for rotis
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
Recipe by Food Of Interest at https://foodofinterest.com/badanekayi-rasapalya/