Karnataka Style Badanekayi Palya Recipe - Long Brinjal In Spicy Coconut Recipe

Step 1: To begin making the Karnataka Style Badanekayi Palya Recipe, prepare all the ingredients and keep it ready

Step 2: To begin we will first roast and grind the ingredients in the "Masala to Grind"

Step 3: Heat a small skillet, roast the chana dal on low heat until it is golden brown

Step 4: Once roasted, stir in the coriander seeds, cinnamon sticks and dry red chilli and roast until you get the aroma of coriander seeds

Step 5: Cool the mixture and grind to make a fine powder

Step 6: Heat a skillet with oil, add teaspoon of mustard seeds and allow it to crackle

Step 7: Add in the asafoetida, curry leaves and stir for a few seconds

Step 8: Add the chopped brinjal, sprinkle some salt, turmeric powder, cover the pan and cook the brinjal until it has softened

Step 9: Once the brinjal has softened stir in the grated coconut along with the ground masala mix

Step 10: Combine and saute the ingredients well and simmer until the masalas are well incorporated into the Badanekayi (brinjal)

Step 11: Add water if required if the palya becomes too dry

Step 12: Close the lid and cook the Badanekayi Palya and make sure to keep sauteing the gravy at regular intervals

Step 13: Once done serve warm

Step 14: Serve the Karnataka Style Badanekayi Palya Recipe as a side dish along with some Mixed Vegetable Sambar and Steamed Rice to make it a complete meal