Karthikai Karimbdh / Badnekai Palya

It is a very easy and simple curry. This is typical SouthIndian curry. Best to have it with Plain rice and Rasam. The eggplant I used to get here was not like the ones (long green baingan / eggplant) I get in my hometown in india but I finally found a place where I can get it fresh & not pricey too. I used to love this curry when my mother used to cook it. So in a small way this helps me not to miss my home :)


Prep Time : 8 - 10 Mins
Cook Time : 8 - 10 Mins
Serve - 2

Ingredients
  • Eggplant / Karthikai / Badanekai / Brinjal(Long green) 
  • Coconut / Thenga / Thenginakai, grated - 2 tsp
  • Salt to taste
  • Oil - 2 tsp
  • Mustard seeds / Kadag /  Sasive - 1/2 tsp
  • Split chickpea / Kadalparppu / Kadle bele - 1 tsp
  • Asafoetida / Periyagaium / Hing - 1/4 tsp
  • Curry leaves / Karvapale / Karibevu - 5 leaves
  • Green chillies / Malaka / Hasimensinakai - 1 or 1/2 (medium hot)
Method
  • Chop the karthikai / eggplant in a small length wise and divide into 4 lengthwise pieces and put it in the water bowl (Avoid the color becoz it turns into black color )
  • Take a large pan heat oil in a medium flame
  • Then add mustard seeds allow them to splutter , add chickpeas, hing, curry leaves, green chillies stir fry for few mins until chickpeas turns golden color
  • Drained the karthikai water. Add into pan stir fry and close the lid and cook until karthikai / eggplant becomes tender
  • Stir fry add salt to taste and coconut mix well and serve





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3 comments

srividhya Ravikumar said...

yummy ..

kitchen queen said...

simple and delicious palya.

Priya said...

One of my fav palya, looks delicious.