Tangy Badnekaayi Palya/ Baingan Curry/ Kathrikayi PuliSheth Kariyumbh


If the last part of the blog title was a mouthful, thats what the dish is called among Iyengars!

This is one recipe I learnt from my mom’s sister. This recipes uses very simple everyday ingredients. The usual Rasam powder and tamarind that almost all south Indian house holds have stocked up in the pantry is all you need for this recipe. No roasting, no blending, no high calorie peanuts or coconut!

Ingredients: Serves 4
4 long purple or green Baingan ( Indian egg-plant)
2 small potatoes ( optional)
1 tsp rasam powder
A pinch of hing, turmeric powder
1 tsp tamarind paste
Curry leaves 5-6
Mustard seeds and 2 tbsp oil for seasoning
Cut the baingan and potatoes into 1 inch long inches about 1/4 inch thick. Remember to soak the baingan in a bowl of water as you cut them, to prevent them from turning brown.
Heat 2 tbsp oil in a frying pan. Once it is hot, add and let the mustard seeds splutter. Then add the curry leaves, a pinch of hing and turmeric powder. Add the cut vegetables and let them cook till the skin of the baingan is soft and translucent brown.
Then add 1 tsp rasam powder, 1 tsp tamarind paste and salt to taste. Allow these ingredients to blend well with the cooked vegetables for about 5 minutes.
Serve with fresh hot roti. Also tastes great if you want to eat it with rice, remember to add that spoon of aromatic peanut oil when eating with rice though!
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One comment on “Tangy Badnekaayi Palya/ Baingan Curry/ Kathrikayi PuliSheth Kariyumbh

  1. aipi says:

    Hubs is a BIG eggplant lover n I am always on the lookout for different eggplant recipes to try n this one right here sure looks like a winner ~ such nice flavors n ingredients!
    USMasala

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