Experiencing the Flavors of Mysore with Badanekaayi Palya
The princely city of Mysore, is respectably assigned with the title of the ‘Cultural Capital’ of Karnataka, due to its rich cultural heritage, significant historic events and contributions of the Wodeyar Dynasty which ruled the district earlier. Its rich culture can be evaluated from having been the origin for one of the most unique painting styles- Mysore Style Painting, followed by Mysore silk which is the base for some of the most gorgeous and elegant silk Sarees, found in Southern India and the Mysore Pak, which is a popular sweet dish named after the city.
Along with all these unique things, Mysore also offers certain spicy vegetarian dishes which must not be missed by anyone who loves food or visits Mysore. One of the most popular spicy delicacies of Mysore, which can also be easily prepared at home, is Badanekaayi Palya. Making the dish is not even slightly as difficult as pronouncing it. It is a simple yet spicy dish made with fried brinjal or aubergines and can be made in different ways. The other form of this spicy dish is made with stuffed aubergines and known as Ennegayi. In this form of the dish, round brinjals are used so that they can be stuffed with the paste of the spices while for Badanekaayi Palya, the aubergines are longish so that they can be cut into pieces to be fried.
But in both the cases the aubergines should have minimal seeds and be slender and green.
Let’s find out how to make this unique, spicy and tasty vegetarian delicacy straight from the heart of the former princely state of Mysore.
Time for Preparation: 10 minutes
Time for Cooking: 15 minutes
Ingredients for Badanekaayi Palya
- Aubergines (3-4)
- Oil (4 tablespoon)
- Yellow Mustard Seeds (2 teaspoon)
- Asafoetida (One Pinch)
- Turmeric Powder (1/2 teaspoon)
- Red Chilli Powder (1 teaspoon)
- Jaggery (1 teaspoon)
- Tamarind Extracts (1 teaspoon)
- Curry Leaves (Handful)
- Salt to taste
The quantity of spices and oil can be regulated based on various taste preferences. They can either be pumped up a little or reduced in quantity to suit the taste of the eaters.
Ingredients for Roasted Spices
- Channa Dal (1 tablespoon)
- Coriander Seeds Dry (1 tablespoon)
- Red Chillies Dry (4-5)
- Clove (1-2)
- Cinnamon (1 or 1/2 of a stick)
- Dried and Grated Coconut (1 teaspoon)
- Oil (1-2 teaspoon)
Making of Badanekaayi Palya
- At first the roasted spices need to be prepared, for which the coriander seeds, channa dal and dry red chillies need to be fried in a pan with oil. As soon as they start splattering they need to be removed from the pan and kept aside to rest. In the same oil the cloves, cinnamon and grated coconut need to fried the same way at very low heat and removed to be mixed with the previous ingredients. Now all these spices are to be grinded well in a mixer. Please make sure that there is no water or moisture in the mixture.
- The next is the curry of the dish, which requires you to cut or slice the aubergines into equal pieces and heat 3-4 tablespoons of oil in a kadai or wok. Fry the mustard seeds, asafoetida and curry leaves in the oil and add the aubergines, turmeric powder, salt and saute them till it is mixed well and semi-fried. Then add a little bit of water, cover the utensil and let it cook for about 10 minutes. Following this add the tamarind extract, jaggery, red chilli powder and the ground roasted spices. Mix it a little till the brinjal is coated with the spices and cover it to let it cook at medium heat for about 4 minutes.
And Voila! Your Badanekaayi Palya is ready to be served with hot Sambhar (South Indian Dal) or curd rice. This dish can even be enjoyed with steamed plain rice or plain Roti. It is a spicy dish and can be made light by reducing the intensity and amount of the spices that are used in it. So bring home the taste of the princely Mysore home with this exotic dish that appeals to all the taste buds of your tongue.