Badanekyi Palya
Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.
Ingredientsfor 4 servings
- 1 nos Eggplant (medium) Brinjal/Vazhuthananga
- 1/2 cup Chopped onion — optional
- 2 tbsp Coconut — grated
- 1 tsp Any masala powder
- 1 tsp Chilly powder
- Salt, to taste
- For seasoning
- 2 tbsp Oil
- Asafoetida A pinch (Kayam)
- 1/2 tsp Turmeric powder
- Curry leaves A, a few
- 1 tsp Mustard seeds
- 1 tsp Black gram (Uzhunnuparippu)
- 2 nos Red /green chillies
Preparation
Step 1
Cut eggplant into small pieces.
Step 2
Warm the oil in a pan.
Step 3
Add all the ingredients for seasoning one by one.
Step 4
Add chopped onions and fry till translucent.
Step 5
Add finely cut eggplant and stir fry on a low heat. Don`t cover the pan.
Step 6
Fry till they are cooked.
Step 7
Add salt, chilly powder and masala powder and fry for a few minutes.
Step 8
Add freshly grated coconut and Stir everything together thoroughly.
Step 9
Goes well with plain rice.
Tip
Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.
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