Badanekayi Yennegayi/Tumbugayi

Ingredients:

10 Small Brinjals
Chopped Onion 1
Tamarind paste ½ tsp
Chilli powder 2 tsp
Coriander powder 1 tsp
Turmeric powder ¼ tsp
Garam masala ¼ tsp
Bisibelebath powder 1 tsp
Chopped coriander leaf ¼ cup
Chopped curry leaf ¼ cup
Grated coconut 3 tsp
Jaggery or Sugar 1 tsp
Peanut 2 tsp
Mustard
Asafoetida/hing
Water
Salt
Oil

Method:

1. Dry roast peanuts and powder it.

2. In a bowl take little water and add tamarind paste, onions, coriander powder, chilli powder, jaggery/sugar, salt, turmeric powder, bisibelebath powder, chopped onion, coriander leaf, curry leaf, peanut powder, coconut and garam masala. Mix well.

3. Wash the brinjals and make a slit lengthwise from base towards the stalk like a + mark with the stalk intact (Don’t cut it completely).

4. Stuff the step 2 masala into brinjals. Keep aside.

5. Heat oil in a pan add mustard, hing and then curry leaf and stuffed brinjals. Cover it and let it cook in low to medium heat for few minutes.

6. Brinjals should be cooked all the side, so keep on turning the brinjals in-between.

7. Once all the brinjals cooked, add remaining masala, add some water and cook for few minutes.

8. This recipe goes well with rotti, chapati, rice etc.