Aug 21, 2013

Potato-Egg Plant fry (Aloogadde Badanekayi palya)

I recently encountered a family from Mysore where I was volunteering in the kitchen at the temple and I was assisting them with cooking. I was really fascinated with their style of cooking. This has inspired me to add more recipes to Mysoorean cuisine in Shruchi Kitchen.For me preparing Mysorean dishes is simple, but the aroma and the taste makes you want to eat more and more. And trust me it is very addicting !!

Some of my favorite dishes in Mysoorean cuisine are bisibelebath, vangibath, and puliogare. These recipes are made mainly with homemade spice mix which creates wonders to these dishes. Also, this spice mix is a multipurpose ingredient and its very handy especially during times when there is time constraint in cooking.

So, in this recipe, I have used the vangibath spice mix to prepare potato-egg plant fry. Its very delicious and a toothsome recipe. Previously, I had posted similar recipe called Brinjal - Potato Palya in Mysoorean Style. But this recipe is completely different from previous one.


1 Medium sized Egg plant, cubed
1 potato, cubed
1 Onion, diced
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig of Curry leaves
1 1/2 tsp Vangibath powder
4 tsp oil


  • In a heavy bottomed vessel, heat oil; add mustard seeds, cumin seeds and curry leaved
  • Add onion and saute for a minute
  • Add potatoes and saute for 5 minutes
  • Add vangibath powder and saute for a minute
  • Add egg plant and mix well. Cook in medium-low for 5 minutes and adjust salt as per taste
  • Saute for another 5 - 10 minutes until vegetables are completely cooked
  • Serve hot with rice or chapathi

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