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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