I'm back with another classic recipe of my mom and my grandmom. We love to eat this palya with ragi rotti, akki rotti or as a side dish for rice and nimbe saaru (lemon rasam). This is a Mysore style masala eggplant palya. It is a "no onion-no garlic" recipe.
Preparation Time: 10 mins
Cooking Time: 15 mins
Serves:3-4
Ingredients:
Eggplants: About 1 lb (any variety, refer comments below).
Oil: 1.5 tbsp
Mustard seeds : 1 tsp
Urad dal | Uddina bele | Black dal: 1.5 tsp
Curry leaves: 4-5 nos, torn
Sambar powder: 2 tsp
Turmeric powder: 1/4 tsp
Salt: As needed
Sugar: 1.5 tsp, optional (refer notes)
Lemon juice: 1 tsp
Method:
Chop eggplants into thin wedges or 1/2 in cubes.
Keep the chopped eggplants in cold water. Keeping the eggplants in cold water helps in reducing the bitterness of the eggplant. Also, the eggplant wont change color.
Heat oil in a broad pan. When oil is hot, throw in mustard seeds, followed by urad dal.
When dal turns golden brown, add curry leaves.
Drain the water from the eggplants and add the eggplants to the pan.
Mix well to coat the oil and allow the eggplant to become tender. Keep the heat to medium.
Keep mixing once a while to ensure the eggplants are not getting burnt.
Once the eggplants are half done, add the salt, sambar powder, turmeric powder, sugar and give it a mix.
Allow the eggplants to absorb the spices. Reduce the heat to low and continue cooking for another 3-5 mins.
The eggplants must be cooked, soft to touch and yet firm. That is when you know the curry is ready.
Finally, add the lemon juice, turn off the heat and mix well.
Serve this curry with rice, rotti or a dish of your choice.
Notes:
Preparation Time: 10 mins
Cooking Time: 15 mins
Serves:3-4
Ingredients:
Eggplants: About 1 lb (any variety, refer comments below).
Oil: 1.5 tbsp
Mustard seeds : 1 tsp
Urad dal | Uddina bele | Black dal: 1.5 tsp
Curry leaves: 4-5 nos, torn
Sambar powder: 2 tsp
Turmeric powder: 1/4 tsp
Salt: As needed
Sugar: 1.5 tsp, optional (refer notes)
Lemon juice: 1 tsp
Method:
Chop eggplants into thin wedges or 1/2 in cubes.
Keep the chopped eggplants in cold water. Keeping the eggplants in cold water helps in reducing the bitterness of the eggplant. Also, the eggplant wont change color.
Heat oil in a broad pan. When oil is hot, throw in mustard seeds, followed by urad dal.
When dal turns golden brown, add curry leaves.
Drain the water from the eggplants and add the eggplants to the pan.
Mix well to coat the oil and allow the eggplant to become tender. Keep the heat to medium.
Keep mixing once a while to ensure the eggplants are not getting burnt.
Once the eggplants are half done, add the salt, sambar powder, turmeric powder, sugar and give it a mix.
Allow the eggplants to absorb the spices. Reduce the heat to low and continue cooking for another 3-5 mins.
The eggplants must be cooked, soft to touch and yet firm. That is when you know the curry is ready.
Finally, add the lemon juice, turn off the heat and mix well.
Serve this curry with rice, rotti or a dish of your choice.
Notes:
- If you use long green Mysore badanekai/eggplants, you do not need sugar. These tender green eggplants are not at all bitter.
- I have tried making this curry using all kinds of eggplants like the Chinese Eggplant, small round eggplants, the big bartha kind eggplant, Mysore badanekai. It turns out good with each one of them.
- We like our curry a tad bit sweet, so I add sugar or jaggery. If you don't like, you can skip it. Do not worry, it tastes equally good.
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