Badane Kayi Palya

Cuisines

Best for

Recipe

Ingredients

	2 medium	Eggplant , small
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	2 tablespoons	Peanut
	2 tablespoons	Coconut , grated
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1 teaspoon	Jaggery
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

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.