Badnekayi/ eggplant/ brinjal.... call it by any name, this lovely veggie has always impressed me.... Here comes a simple badnekayi palya, which i learnt from amma.... Ingredients Purple brinjals 14-15 Onion 2 Tomato 2 Salt as per taste Turmeric 1/2 tsp Red chilly powder 1 tsp Oil 2 tsp Mustard 1/2 tsp Chana dhal and urad dhal 1/4 tsp each Cumin seeds 1/2 tsp Hing a pinch Few curry leaves Method Wash and chop brinjals vertically and put them in a bowl of water with a pinch of turmeric(to avoid the brinjal from turning black) Heat oil in a pan and add from mustard to curry leaves and fry until dhals turns golden brown. Now add the onion and saute for 3-4 mins Next goes the tomato, mix once, drain all the water from brinjal and add the brinjal pieces to the pan, alongwith turmeric, red chilly powder and salt. Close the lid and cook for 5-6 or until the brinjal is done... Serve badnekayi palya with chapathis
