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# Badanekayi Palya Recipe
## About
It is basically a spicy baingan sabzi recipe with a blend of spices from North Karnataka cuisine. It is particularly famous with the North Karnataka Khanavali restaurants which serve this curry with flatbreads like jowar roti, ragi roti, or even akki rotti. There are different styles to make this curry which mainly differs from dry to gravy-based curries. But the most popular is the gravy based **badanekayi palya** which can also be served with rice or pulao too.
North Karnataka cuisine is known for its spiciness, especially with the range of curries it has to offer. The same set of spice mix is obvious in this recipe too. Particularly the use of Niger Seeds or locally known as gurellu elevates the flavor and aroma of any recipe. As a matter of fact, these seeds are added to almost all recipes, and the combination of roti, **badanekayi palya,** and gurellu chutney powder is the most popular one.
## Step-by-step
firstly, to prepare khanavali style masala powder, dry roast 2 tbsp peanut until it turns crunchy.
add 2 tbsp gurellu, 2 tbsp dry coconut, 1 tsp cumin and 2 tsp coriander seeds.
roast on low flame until the spices turn aroamtic.
cool completely, and transfer to mixer jar.
add 6 cloves garlic, 5 chilli, 2 inch ginger and 1 cup coriander.
grind to coarse powder without adding water. keep aside.
to prepare the curry, heat ¼ cup oil in a large kadai.
add 1 tsp mustard, 1 tsp cumin and pinch hing. splutter the tempering.
add 1 onion, few curry leaves and saute until the onion softens.
further add 3 brinjal, ½ tsp turmeric and ½ tsp salt. saute for 2 minutes, until the spices are well coated.
cover and simmer for 5 minutes, or until the brinjal are half cooked.
now add 1 tomato, ½ cup water and mix gently.
cover and continue to simmer for 5 minutes or until the brinjal and tomato softens.
further add prepared masala powder, 1 tsp jaggery and ½ tsp salt. mix gently making sure everything is well combined.
add in 1 cup water and adjust the consistency.
cover and boil for 5 minutes or until all the flavours are well absorbed.
finally, add ½ tsp garam masala and mix well. enjoy **Khanavali Style Badanekayi Palya** with roti or chapathi.
## Video
## Notes
* firstly, make sure to dry roast the gurellu else the curry will not be flavourful. also do not skip this ingredient,
* additionally, increase the amount of chilli if you are looking for spicy curry.
* also, prepare the curry slightly watery, as the curry thickens once cooled.
* finally, **Khanavali Style Badanekayi Palya Recipe** tastes great when served hot and spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/badanekayi-palya-recipe-karnataka-style/](https://hebbarskitchen.com/badanekayi-palya-recipe-karnataka-style/)
## About
It is basically a spicy baingan sabzi recipe with a blend of spices from North Karnataka cuisine. It is particularly famous with the North Karnataka Khanavali restaurants which serve this curry with flatbreads like jowar roti, ragi roti, or even akki rotti. There are different styles to make this curry which mainly differs from dry to gravy-based curries. But the most popular is the gravy based **badanekayi palya** which can also be served with rice or pulao too.
North Karnataka cuisine is known for its spiciness, especially with the range of curries it has to offer. The same set of spice mix is obvious in this recipe too. Particularly the use of Niger Seeds or locally known as gurellu elevates the flavor and aroma of any recipe. As a matter of fact, these seeds are added to almost all recipes, and the combination of roti, **badanekayi palya,** and gurellu chutney powder is the most popular one.
## Step-by-step