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Tuesday, December 11, 2012

Badanekai Palya | Simple & Quick Eggplant Stir-Fry

I get to answer many questions like how has life changed after you moved? As a SAHM now, don't you get bored at home & many such! I feel, it is all your perception towards life. You can enjoy wherever you are or whatever you do. I do accept that there are some limitations here, but you are the best person to decide how to keep yourself occupied.

After moving here, I kept myself busy in knitting (along with my blog!). I learnt ABC of knitting with the help of youtube. Kudos to the internet!! Now, I have knit couple of scarfs & at least half a dozen hats!! Here is a glimpse of one of my recent hat. My son proudly tells his friends " See my new hat. My mamma knit it for me".


Now back to business. This is my granny's quick & easy recipe that goes well with rice or roti.


Ingredients: (Serves 3-4)
  • Chinese eggplant/Long purple eggplants: 1 pound
  • Tomato: 2 medium sized
  • Bell pepper: 1 small, optional, seeded
  • Turmeric powder: a big pinch
  • Red chilli powder: 1/2 tsp, more or less
  • Cooking oil: 1 tbsp
  • Mustard seeds: 1/2 tsp
  • Urad dal: 1 tsp, optional (refer notes)
  • Channa dal: 2 tsp, optional (refer notes)
  • Green chilies: 3 nos
  • Curry leaves: 3 nos, torn
  • Salt: As needed.
  • Jaggery/Sugar: 1/2 tsp
  • Few tablespoons of water.
  • Lemon juice: 1 tsp, optional

Method:



Dice the tomatoes, bell pepper & Chinese eggplant. 
Slit the green chilies.
Keep the diced eggplants in salt water. This helps in reducing the bitterness of the eggplant & also prevents it from browning.
Heat the oil in a wok. When oil is hot, throw in the mustard seeds, channa dal & urad dal.
When dals turn golden brown, throw in the curry leaves & green chilies.
Drain the water from the eggplant.
When curry leaves wilt, add in the tomatoes & saute till tomatoes are coated with oil.
Throw in the diced eggplant, bell pepper, salt, sugar, turmeric powder & red chilli powder.
Mix well & add couple of tablespoons of water.Cook it covered for 5 mins on medium heat. Keep stirring in between for even cooking.
Remove the lid & cook again for a couple of minutes. Eggplants should become very soft. Remove it from the heat.
Squeeze in the lemon juice & serve it hot with rice or roti.



I served mine with sabudana rotti.

Notes:
Urad dal & channa dal adds crunch to the plain stir-fry. If you do not like it, you are free to skip it.
Adding bell peppers are also optional.
Try not to skip adding sugar or jaggery. It reduces the bitterness of the eggplant & enhances its flavor.

10 comments:

Kitchen Queen said...

one of my favorite vegetable. Love to play with new dishes of eggplant.

Kannada Cuisine said...

Love the eggplant- coloured topi! I know it is meaningless when people ask me if I am bored at home! When there is a plethora of things to be accomplished, I wonder who will even have time to get bored :)

Anu said...

Inviting curry. The knitting work looks great for the first try

LG said...

Adi ge topi chennagi kanta ide. Super kanri, knitting ella kaltkondidira :).Keep yourself buy and occupied with some hobby. I want to be a SAHM too! don't know when will my time come :)

Badanekayi palya tumba chennagi kanta ide. Say hello to M & A nam kade inda.

prathibha Garre said...

Nicely knitted hat sushma...
this palya looks yumm,love 2 eat it with chapati

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Vijayalakshmi Dharmaraj said...

its so yummy... n knitting work is well...
Ghee Rice
VIRUNTHU UNNA VAANGA

Aruna Manikandan said...

delicious and tempting curry :)

MALINI said...

very tempting

Priya said...

Love knitting,you have done a beautiful work..Great job.

Curry looks quick,delicious and inviting.

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