Badanekayi Palya Recipe | Karnataka Style Khanavali Badane Kayi Palya | Brinjal Stir Fry with detailed photo and video recipe. An extremely flavored and spicy South Indian curry or sabzi recipe made with eggplant. It is a popular North Karnataka brinjal curry, particularly famous across the Khanavali hotel chains. It is typically served with a range of dry rotis like jowar or ragi roti, but can also be a popular choice with wheat flour-based chapati and roti.
Badanekayi Palya Recipe | Karnataka Style Khanavali Badane Kayi Palya | Brinjal Stir Fry with step-by-step photo and video recipe. Brinjal and eggplant curry recipes are typically made with stuffing. Every region and state of India has its own unique blend of spices to make this special brinjal fry or gravy recipe. One such easy and simple North Karnataka gravy recipe is khanavali special badanekayi palya recipe known for its spice mix, flavor, and color.
As I was explaining there are different types of eggplant curry recipes which are mainly dominated by the stuffing-based recipes. However, in North Karnataka, you would find both types with stuffing and sliced brinjal fry curry. Basically, the stuffed which I have already shared is considered a premium curry, but the sliced one is made for day-to-day use. Yet when we say sliced brinjal curry, it is loaded with spices and no less than any premium stuffed curry recipe. Particularly the blend of spices results in a dark green curry compared to the typical red gravy, thus making it unique and special. Moreover, the curry is best served with dry roti like jowar and ragi roti, but can be the best choice for any type of roti and flatbread recipe. Do try this and let me know if you would try it as an alternative to stuffed brinjal recipes.
Finally, I request you to check my other related Curry Recipes Collection with this post on badanekayi palya recipe. It mainly includes my other related recipes like Dahi Aloo Recipe, Bendakaya Pulusu Recipe, Matar Paneer Recipe, Tomato Curry Recipe, Cooker Paneer Recipe, Soya Roast Recipe, Paneer Butter Masala Recipe, Vrat Wale Aloo Recipe, Paneer Chettinad Curry Recipe, Pitod Ki Sabji Recipe. Further to these, I would also like to add some more related recipe categories like,
It is basically a spicy baingan sabzi recipe with a blend of spices from North Karnataka cuisine. It is particularly famous with the North Karnataka Khanavali restaurants which serve this curry with flatbreads like jowar roti, ragi roti, or even akki rotti. There are different styles to make this curry which mainly differs from dry to gravy-based curries. But the most popular is the gravy based badanekayi palya which can also be served with rice or pulao too.
North Karnataka cuisine is known for its spiciness, especially with the range of curries it has to offer. The same set of spice mix is obvious in this recipe too. Particularly the use of Niger Seeds or locally known as gurellu elevates the flavor and aroma of any recipe. As a matter of fact, these seeds are added to almost all recipes, and the combination of roti, badanekayi palya, and gurellu chutney powder is the most popular one.
Video Recipe:
Recipe Card for Badane Kayi Palya:
Badanekayi Palya Recipe | Khanavali Brinjal Stir Fry
Ingredients
masala powder:
- 2 tbsp peanut
- 2 tbsp gurellu / niger seeds
- 2 tbsp dry coconut
- 1 tsp cumin
- 2 tsp coriander seeds
- 6 cloves garlic
- 5 chilli
- 2 inch ginger
- 1 cup coriander
for curry:
- ¼ cup oil
- 1 tsp mustard
- 1 tsp cumin
- pinch hing
- 1 onion, sliced
- few curry leaves
- 3 brinjal, sliced
- ½ tsp turmeric
- ½ tsp salt
- 1 tomato, sliced
- ½ cup water
- 1 tsp jaggery
- ½ tsp salt
- 1 cup water
- ½ tsp garam masala
Instructions
- firstly, to prepare khanavali style masala powder, dry roast 2 tbsp peanut until it turns crunchy.
- add 2 tbsp gurellu, 2 tbsp dry coconut, 1 tsp cumin and 2 tsp coriander seeds.
- roast on low flame until the spices turn aroamtic.
- cool completely, and transfer to mixer jar.
- add 6 cloves garlic, 5 chilli, 2 inch ginger and 1 cup coriander.
- grind to coarse powder without adding water. keep aside.
- to prepare the curry, heat ¼ cup oil in a large kadai.
- add 1 tsp mustard, 1 tsp cumin and pinch hing. splutter the tempering.
- add 1 onion, few curry leaves and saute until the onion softens.
- further add 3 brinjal, ½ tsp turmeric and ½ tsp salt. saute for 2 minutes, until the spices are well coated.
- cover and simmer for 5 minutes, or until the brinjal are half cooked.
- now add 1 tomato, ½ cup water and mix gently.
- cover and continue to simmer for 5 minutes or until the brinjal and tomato softens.
- further add prepared masala powder, 1 tsp jaggery and ½ tsp salt. mix gently making sure everything is well combined.
- add in 1 cup water and adjust the consistency.
- cover and boil for 5 minutes or until all the flavours are well absorbed.
- finally, add ½ tsp garam masala and mix well. enjoy khanavali style badanekayi palya with roti or chapathi.
Nutrition
How to make Badanekayi Palya with step-by-step photos:
- firstly, to prepare khanavali style masala powder, dry roast 2 tbsp peanut until it turns crunchy.
- add 2 tbsp gurellu, 2 tbsp dry coconut, 1 tsp cumin and 2 tsp coriander seeds.
- roast on low flame until the spices turn aroamtic.
- cool completely, and transfer to mixer jar.
- add 6 cloves garlic, 5 chilli, 2 inch ginger and 1 cup coriander.
- grind to coarse powder without adding water. keep aside.
- to prepare the curry, heat ¼ cup oil in a large kadai.
- add 1 tsp mustard, 1 tsp cumin and pinch hing. splutter the tempering.
- add 1 onion, few curry leaves and saute until the onion softens.
- further add 3 brinjal, ½ tsp turmeric and ½ tsp salt. saute for 2 minutes, until the spices are well coated.
- cover and simmer for 5 minutes, or until the brinjal are half cooked.
- now add 1 tomato, ½ cup water and mix gently.
- cover and continue to simmer for 5 minutes or until the brinjal and tomato softens.
- further add prepared masala powder, 1 tsp jaggery and ½ tsp salt. mix gently making sure everything is well combined.
- add in 1 cup water and adjust the consistency.
- cover and boil for 5 minutes or until all the flavours are well absorbed.
- finally, add ½ tsp garam masala and mix well. enjoy Khanavali Style Badanekayi Palya with roti or chapathi.
Notes:
- firstly, make sure to dry roast the gurellu else the curry will not be flavourful. also do not skip this ingredient,
- additionally, increase the amount of chilli if you are looking for spicy curry.
- also, prepare the curry slightly watery, as the curry thickens once cooled.
- finally, Khanavali Style Badanekayi Palya Recipe tastes great when served hot and spicy.