BADANE KAYI PALYA/VANKAYA KOORA/KATHARIKAI PORIYAL/STIRFRIED EGG PLANT

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Badane kayi palya is very easy to prepare and goes well with chapathi, plain steamed rice and jowar rotti. This simple yet delicious dish can be prepared in 10 -15 minutes.
  • Ease - easy
  • Time - 15 minutes
Ingredients
  • Mysore badane kayi (white variety) - 250 gms
  • Grated coconut - 4 spoons
  • Curry leaves - 2 sprigs
  • Turmeric powder - a generous pinch
  • Vangi Bath/sambar powder - 4 spoons
  • Oil - 4 -5 tea spoons
  • Mustard seeds - 1/2 spoon
  • Lemon - 1 small
  • Salt - 1 spoon (to taste)
Method

Heat oil in a wok and add mustard seeds let it splutter, add curry leaves, when aroma wafts add cut brinjal, add a pinch of turmeric, sprinkle 1/4 cup water and mix, cover and cook for 10 minutes with occasional stirring to avoid burning. Add salt, coconut, vangi bath powder, lemon juice and mix, simmer for a minute. Stir fried brinjal is ready to be served.







Tips
  • Always cook/fry brinjal covered otherwise it will turn brown and bi
  • After cutting brinjal pieces should be placed in water to avoid discoloration and developing bitter taste
  • Substituting coconut with coconut milk is not advisable - you lose texture
  • Lemon juice may be substituted with tamarind extract/tamarind paste/tamarind powder

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