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| Bhadanae Kaayi Palya |
- Eggplant - 3 long ones (sliced into 1.5 inch length by 1/2 inch thick)
- Onion - 1/2 (sliced long and medium sized)
- Green Chili - 3 (you can add more if you like it to be spicy)
- Tamarind paste - 2 tsp
- Salt for taste
- Turmeric - 1/4 tsp
- Rasam Powder- 3 tsp
- Grated coconut - 1/2 cup (If used frozen, make sure you thaw in microwave before using)
- Black gram - 2 tsp
- Mustard seeds - 1 tsp
- Oil (Olive/peanut oil) - 4 tsp
- Curry leaves - 1 branch/ 10 leaves
Procedure:
- Take a medium sized pan and bring it to heat using a medium flame
- Add oil, black gram, mustard seeds and wait until the mustard seeds start to splutter
- Add green chilies and curry leaves and let it fry for two minutes
- Add sliced egg plant, onion, salt, tamarind paste, rasam powder, salt and coconut in the order and mix well
- Simmer the fire and let it cook in low flame for about 10 minutes. No need to cover with a lid
- Serve with hot rice and enjoy the mangalorean egg plant palya
Try this out and please leave a comment on how it went
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