When we were in Bijapur, one of our cooks used to make this vegetable along with Jolada rotti, of course when she was in a hurry. If not she used to make yennegayi. The eggplants we used to get in Bijapur are those small round ones. In my recipe here, I have used the purple huge eggplant which we get here.
Once all the chopping is done, the palya is ready in minutes. This is a good recipe to prepare when you’re in a hurry. Also, since this doesn’t have onion or garlic, its what I prepare on Thursday’s since we don’t eat onion or garlic on festival days as well as Thursday’s.
- 1 large eggplant
- 2 green peppers
- 2 potatoes
- 2 tsp chilli powder
- 2 tsp coriander powder
- 2 tsp curry powder
- 1 tsp Jeera
- 1/2 tsp haldi
- a pinch of hing
- Chop all the 3 vegetables in equal sizes, so they cook evenly.
- In a non stick vessel, add 4 tsp oil. When the oil is hot, add Jeera, haldi, and hing
- Now add the Potatoes, fry them for a little while.
- Next add the chilli powder, curry powder, and jeera powder.
- Once they are mixed properly, add green pepper and eggplant.
- Mix well, and cook for another few minutes until all the vegetables mix well.
- Finally, I added 2 tsp of brown sugar. It has that spicy and a little sweet taste in the background. You can completely skip this.
Serve with either chapathi or poori.