Badanekayi Ennegayi
Ingredients
For Masala Paste
Instructions
  1. Dry roast the coriander seeds, cumin, red chilies, cloves, cinnamon, sesame seeds and peanuts.
  2. Grind the roasted spices with coconut, onion, tamarind, jaggery and salt. Add just enough water to make it a coarse paste. Keep aside.
  3. Cut the Eggplants in “X” shape without taking off the stalk.
  4. Stuff the eggplants with the ground masala and keep aside. Save the remaining masala paste for making the gravy.
  5. Heat oil in a pan. Temper with mustard seeds, hing and curry leaves.
  6. Add finely chopped half onions and sauté for a minute.
  7. Slowly drop the stuffed eggplants into the pan. Cook covered on medium heat for 4 minutes (Flip the eggplants, so that they are cooked on all sides)
  8. Pour the remaining masala paste & required water to pan.
  9. Sauté regularly. Cook covered until the eggplants are cooked & the gravy reaches the desired consistency.
  10. Sprinkle the chopped coriander leaves. Serve it with Rice/Jowar rotti or chapathi’s.