Mysore badnekai -kothambari palya/green eggplant-coriender palya

Main Dish
2 servings
15 min
25 min
Very Easy
This is very simple to make and yet the flavour is out of this world. Here is the recipe.


Number of serving: 2
4 medium sized green eggplants/brinjals(chopped and soaked in cold water)

To make the Coriender masala

a bunch of coriender/cilantro leaves cleaned and chopped

1/2 inch piece of ginger chopped

3-4 green chillies

Make a chutney with the above ingredients.


  • In a pan, heat 2 teaspoons oil. Add mustard seeds, 1 teaspoon urad dal, and a little hing. Now add the drained chopped brinjal pieces and mix well.
  • Leave it on a medium flame for 4 minutes and these brinjal chunks become crispy .
  • At this point add salt and mix well and leave it for a minute or two.
  • Next, add the coriender masala and mix well for 2-3 minutes in a high flame till the chunks are coated well and all the masala seeps through the chunks.
  • Serve this with chapati/any bread or curd rice.
  • This really tastes very good with plain rice with ghee as well.


Mysore Badnekai -Kothambari Palya/Green eggplant-Coriender Palya, photo 1Mysore Badnekai -Kothambari Palya/Green eggplant-Coriender Palya, photo 2


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