Badanekayi bolu huli/ Eggplant green curry

Badanekayi bolu huli is specialty at Shri Krishna temple (matt) Udupi. I love to eat at South Karnataka temples, the lunch which is served as prasadam is very delicious. Udupi matt is also famous for tomato saru or rasam. Today I am going to share green eggplant curry here, which goes well with hot rice.

Badanekayi bolu huli

Ingredients: 

  • Green eggplants- 2
  • Toor dal- 1/2 cup
  • Turmeric- 1/2 tbs
  • Tamarind paste- 1/2 tbs
  • Jaggery- 1/2 tbs
  • Ghee- 1/2 tbs
  • Mustard seeds- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Green chillies- 4-5 (medium spiced)
  • Curry leaves- 4-5
  • Coriander leaves- 1 strand finely chopped
  • A generous pinch of asafoetida
  • Salt

Preparation: 

  1. Pressure cook dal with turmeric and ghee.
  2. Cook eggplants (cut into cubes) separately with little water and salt to taste.
  3. Add cooked dal and eggplant along with tamarind and jaggery and boil it for 3-4 minutes.
  4. Now tamper it with mustard, cumin, green chillies, asafoetida and curry leaves in ghee.
  5. Now add chopped coriander leaves and eggplant green curry is ready to be served with hot rice.

Note: Do not make the curry too watery or too thick. Control the consistency by adjusting the water you use for cooking dal and eggplant. You can also add 2-3 tbs of coconut milk for extra flavor.

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4 thoughts on “Badanekayi bolu huli/ Eggplant green curry

  1. I love to eat at any temple…. 🙂 There is something about the taste of the prasadam that you can never reproduce otherwise. May be it is just my fanciful thinking, but I believe the food cooked at home for Poojas tastes different when cooked on “ordinary” days.

    Liked by 1 person

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