Badanekayi Shenga Palya Eggplant Peanut Dry Sabji Recipe
If you're looking for a simple and flavorful side dish to accompany your main course, then you're in for a treat with this Badanekayi Shenga Palya Eggplant Peanut Dry Sabji recipe. This traditional South Indian dish is a delightful combination of eggplant and peanuts, seasoned with aromatic spices. It's a perfect way to add some spice and warmth to your meals. Let's dive into making this delicious dish that will surely impress your family and guests.
Ingredients
Instructions
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Dry roast the peanuts until lightly browned and fragrant, then set aside to cool.
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Heat oil in a pan, add mustard seeds and cumin seeds until they splutter.
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Sauté onions and green chilies until onions turn translucent.
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Add diced eggplants, cook until softened.
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Add turmeric powder, red chili powder, and garam masala. Stir well.
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Pour in water, cover, and simmer until eggplants are tender.
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Crush roasted peanuts and add to the pan. Mix well.
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Add chopped tomatoes, season with salt, and cook until tomatoes soften.
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Garnish with freshly chopped coriander leaves.
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Serve hot with roti, rice, or main course of choice.
Nutrition Facts
Serving size: 1 serving- Calories
- 280 kcal
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 480 mg
- Total Carbohydrate
- 28 g
- Dietary Fiber
- 10 g
- Sugars
- 10 g
- Protein
- 8 g
Cooking this Badanekayi Shenga Palya Eggplant Peanut Dry Sabji is not only a tasty culinary experience but also a way to bring an authentic Indian touch to your dining table. Whether you're a fan of eggplants or looking to try something new, this recipe is a must-try for anyone who loves flavorful and comforting food. Gather your ingredients, follow the simple steps, and get ready to savor this delightful dish. Happy cooking!