Badanekayi Palya: This Karnatak Take On Brinjal Can Be Delicious
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Using a spice blend from Karnataka, the dish Brinjal Stir Fry/Badanekayi palya is effortless and vegan. It tastes wonderful because of the ground spice blend.  Cooking the badanekayi palya in the kitchen with a good amount of oil fills the room with a comforting scent. The cubes of brinjal are sautéed with onion in a regular temperate and are finished cooking in only 10 minutes. Upon completion of cooking, it is glossy and tender. Serving it with chapati or jowar roti is recommended. When you're short on time, this is a fantastic choice. Wintertime offers fresh veggies, and brinjal is one of them. In Kannada, it is referred to as badanekayi; in Hindi and Gujarati, baingan; in Tamil, Kathirikai; in Telugu, Vankaya; and in Bengali, Begun. It is more well-known in England as egg plant and in Germany and France as aubergine. The flavour of brinjal is not to everyone's liking. However, the majority of those who enjoy it are huge admirers of this vegetable. Because of its versatility, stir-fries and raita are popular meals. Serve it over steamed rice topped with ghee and hot rasam, or even with phulka and kadhi.


1. 7-8 nos. brinjal

2. 1/4 cup peanuts

3. 2.5 tbsp oil

4. 1/4 tbsp mustard seeds

5. 1/4 tbsp white lentils

6. 5-6 curry leaves

7. 1 cup chopped onion

8. 1/2 cup coconut

9. 3 nos green chillies

10. 8 cloves garlic

11. 1/3 cup chopped onion

12. 1 tbsp cumin seeds

13. 1/4 tbsp turmeric powder

14. Handful of coriander

15. water

16. 1 tbsp salt

17. 1 tbsp red chilli powder

18. 1/4 cup tamarind water

19. 1/2 tbsp jaggery

Badanekayi Palya/

1. Rinse brinjals in water in a big bowl

2. Chop brinjals into cubes and immerse them in the bowl of water for at least 15 minutes

3. Roast peanuts in a kadhai or a pan until they turn brown. Let it cool and then peel the covers off. 

4. In a kadhai or a pan, heat oil at a high flame. Add mustard seeds, white lentils and curry leaves and saute till it splutters. 

5. Add chopped onion to the kadhai or pan and saute till the onion is translucent

6. Add brinjal cubes and mix well. Sprinkle salt and then mix again. 

7. Cover it with a lid and cook for at least 10 minutes

8. In a grinder, put roasted peanuts, fresh coconut, green chillies, garlic, chopped onion, cumin seeds, turmeric powder, coriander and water. Grind it till it becomes a puree.

9. Pour the ground puree into the cooked brinjal mixture and combine it gently

10. Add water to adjust the consistency and let it cook for a few minutes at a high flame. 

11. Add salt, red chilli powder, taramind water and jaggery and combine it with the mixture. 

12. Let it cook for another 5 minutes or till it comes to a boil

13. Tada! Your Badanekayi Palya is ready to serve. Bon appetite!