Badane Kayi Palya

Cuisines

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Recipe

Ingredients

2 medium	eggplants (brinjal)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 sprig	curry leaves
2 tablespoons	peanuts
2 tablespoons	grated coconut
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	jaggery
—	salt to taste
2 tablespoons	chopped coriander leaves

Instructions

1. 1 Wash the eggplants thoroughly and chop them into small cubes.
2. 2 Heat oil in a pan and add mustard seeds. Once they start to splutter, add cumin seeds, asafoetida, and curry leaves.
3. 3 Add peanuts and sauté until they turn golden brown.
4. 4 Add the chopped eggplants to the pan and stir well.
5. 5 Add red chili powder, turmeric powder, coriander powder, and salt. Mix everything thoroughly.
6. 6 Cover the pan and let it cook on low heat for about 10 minutes, stirring occasionally.
7. 7 Once the eggplants are soft and cooked, add grated coconut and jaggery. Mix well and cook for another 2 minutes.
8. 8 Garnish with chopped coriander leaves and serve hot.