Eggplant / Badnekaayi Yengaai palya/ Bharwan Baingan

Put a plate of Badnekaayi engaai palya with akki rotti and i am right up there in heaven. Piping hot akki rotti and the melt in your mouth badnekaayi palya with the nutty flavour of peanuts and a hint of coconut, I cannot begin to describe how amazing the taste is.

This recipe is my MIL’s signature dish. Having never eaten this before marriage, i instantly fell in love with this combo. It soon became the favorite dish on my side of the family. This is the same dish that they serve in North Karnataka restaurants with joLada rotti. But much more healthy as it has a lot more vegetables and is pressure cooked instead of being shallow fried.

The usual method of making this recipe is to cut egg plants down in the middle and fill the masala inside it and shallow fry it until it cooks. Can you imagine the amount of oil used for  an everyday dish like this one ?! That is the reason i love this version of the dish. And it is faster too. I finished cooking this dish start to finish in 30 minutes.

Ingredients : Serves 4

4 small egg plants/baingan quartered without cutting all the way through

2-3 small onions or 1 large onion, quartered.

1 green bell pepper/capsicum cut into strips.

1 potato cut into 1 inch cubes

1/2 bottle gourd or 5-6 tondekaayi/ tindora

2 tablespoons oil

For the masala

2 tablespoons peanuts

2 tablespoons roasted Bengal gram dal or hurigadle.

1 heaped tablespoon rasam powder

1 teaspoon niger seeds or uccheLLu

1 tablespoon tamarind pulp

1/2 cup of coriander

1-2 tablespoons of shredded coconut

Salt to taste

1 cup of hot of water

Cut the vegetables into chunks. The bigger the chunk the tastier the dish turns out 🙂

Heat oil directly in the pressure cooker, add all the vegetables. Saute them for 5 minutes. Meanwhile, add all the ingredients for the masala and grin to a fine paste adding a little water.  Pour this paste into the pressure cooker. Add hot water.  Cover the pressure cooker and turn off the heat after 3 whistles of the cooker. Serve hot with akki rotti or joLada rotti.

If niger seeds are not available, white sesame seeds or till can be used as a substitute. You can also use red, yellow or orange bell peppers. Make sure you increase the quantity of rasam powder as the colored bell peppers tend to render the dish sweet.  You can also add baby corn to the dish.


2 comments on “Eggplant / Badnekaayi Yengaai palya/ Bharwan Baingan

  1. aipi says:

    What an exquisite blend of spices ~ one of the best looking eggplant recipes I have sen in a long time. Very well explained too 🙂
    Us Masala

  2. Swathi says:

    Thanks for dropping by aipi! It tastes as good as it looks too 🙂

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