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BADNEKAYI PALYA/ BRINJAL DRY CURRY

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Preparation time:15 min, Cooking time:25min, Yield:serve:2

INGREDIENTS


SI NO
CONTENTS
QUANTITY
1
ROUND  BRINJAL
6-7
2
ONION
1 MEDIUM
3
CAPSICUM / BELL PEPPER
1 MEDIUM
4
CHANNA DAL
1 TSP
5
URAD DAL
1 TSP
6
GREEN CHILLIES
2-3
7
CURRY LEAVES
FEW
8
CORIANDER LEAVES
FEW
9
TAMARIND JUICE
1 TBSP
10
PALYA POWDER
2-3 TSP
11
JAGGERY
MARBLE SIZE
12
GHEE
1-2 TSP
13
DRY COCONUT FLAKES
1-2 TSP
14
SALT
TO TASTE





















METHOD:

 1.Wash and chop the brinjal into thin-medium slices and drop it into salted water for few min.

2.Heat the oil in a pan, add mustard seeds, when it splutters, add channa dal, urad dal, and green chillies, curry leaves, fry till golden brown.
3.Add chopped onions and Capsicum, fry for 2-3 min till it becomes transculant.
4.Then drain all the excess water from brinjal,and fry all the vegetables together. 
5.Add turmeric and fry for a minute.Cover with lid for 2-3 min or till soft.
Add tamarind juice jaggary, Vangibath/palya powder, salt and mix well.
6.Finally add ghee to  curry and garnish with coriander leaves/cilantro and dry coconut flakes. Enjoy brinjal dry curry with chapati or roti.
TIPS:
Ghee enhances the taste of brinjal dry Curry,skip ghee if you do not wish to add.
Cook on medium heat to get tasty dry curry.


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