Badanekai Donnemenasina Palya / Curried Eggplant and Capsicum

Continuing with the celebration of summer bounty here comes more vegetables, absolutely fresh and no sign of wax what so ever! The taste of fresh vegetables had actually become vague after years of consumption of the waxed supermarket stuff. But it is all coming back. The only gripe, the shortness of the season. Why cannot the sun be munificent for a few more months? Nothing can beat 'pick your own' produce, well may be 'grow your own' would!!

Here is a simple Palya, a staple during the Capsicum season back home. My little sister loves this preparation and MIL sets the benchmark. Honey loves it and this time around he was quite impressed. I give credit to the fresh vegetables, they are the actual stars. The best part of course were the India-style eggplant and capsicum. They really made my job easy.

We will need,

Eggplant/ Brinjal/ Badanekayi (preferably irinagere) 1/2 Lb
Capsicum/ Green Bell Pepper        1/2 lg
Potatoes         2 good size
Green Chillies  3-4
Tomato  1 large
Onion 1 large
Peanut Oil  1/4 cup or more
Mustard seeds  1/4 tsp
Jeera 1/2 tsp
Hing a dash
Huli Pudi /Sambar Powder 2 tsp (adjust according to taste)
Coriander fresh a handful
Salt to taste

Method:

• Wash and clean all vegetables. Wipe dry and dice them so they uniform in size.
• Heat oil in a wok. Throw in the mustard, Jeera, Hing in quick succession.
• Once the spices sizzle, throw in the onion, chillies. Saute till onion is golden.
• Throw in the Potatoes. Add a pinch of salt, cover and cook till the potatoes are slightly soft.
• Throw in the brinjal. Cover and cook for 5-7 minutes. Now throw in the rest of the vegetables and the sambar powder/ Huli Pudi. Cover and cook till all the vegetables are tender crisp. Sprinkle some water if needed. (Water not needed if the vegetables are fresh)
• Finish with some fresh coriander adjust salt. Serve hot with Chapatis or Akki Rotti