Mysooru Badanekaayi Palya - Mildly Spicy Mysore Brinjal Dry Curry

MYSOORU BADANEKAAYI PALYA

Tender, fleshy, small and yummy ! Eerangere badanekaayi - the long green brinjal variety grown around Mysore - is the perfect choice to prepare the delicious Mysooru Badanekayi Palya. My mouth waters even now as I think of the the delicious vaangi baath which my mother - in - law prepared decades ago, using this particular variety of brinjals.

Here I have used the long green local brinjals to prepare the delicious palya. The Byadagi Menasina kayee ( a special variety of chillies grown in Byadagi, a village in Karnataka ) lends a special colour and flavour to the palya. Do try out this Palya using Eerangere badanekaayi and enjoy the authentic delicacy.

INGREDIENTS

Long green brinjals - 1/2 kg

Turmeric powder - 1 pinch

Sesame oil - 2 tbsps

Mustard seeds 1/4 tsp

Split black gram dal - 1/2 tsp

Bengal gram dal - 1/2 tsp

Curry leaves - a few

Salt - 1 tsp

Fresh coconut gratings - 1 cup

FOR THE SPICE POWDER

Coriander seeds - 1 tbsp

Bengal gram dal - 1 tbsp

Byadagi red chilles - 10

Cinnamon - 1''

Asafoetida - 1 pinch

METHOD

1.Heat a drop of oil and fry the cinnamon.

2.When the cinnamon starts giving out a pleasant aroma, add the coriander seeds, Bengal gram dal and broken Byadagi chillies, and roast together till you get a very pleasant aroma.

3.Add asafoetida and switch off flame.The heat of the pan is enough to fry the asafoetida powder.

4. Cool and grind the roasted spice into a smooth powder and keep aside.

5. Wash and quarter the brinjals lengthwise and then cut them across into 2'" pieces.

6.Immerse the brinjal pieces in water as you cut them to avoid discolouration.

7.Heat the remaining oil in a pan and add mustard seeds.

8.When the seeds splutter add black gram dal and bengal gram dal and fry till they turn golden in colour.

9.Add curry leaves and turmeric powder.

10.Drain the brinjal pieces and add to the seasoning.

11.Stir in salt, cover and cook for two minutes till the vegetable releases water.

12.Cook without lid on low flame stirring now and then, in its own water, till the brinjal pieces are about to be done.

13.Once the brinjal is done increase heat and cook till all the water evaporates.The cooked brinjal pieces should remain firm.Do not allow it to become mushy.

14.Mix in one and a half tsps of the ground spice powder and switch off flame.