Badanekayi Rasa Palya
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 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!
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/
3.5.3226