Badnekayi ennegayi(stuffed eggplant)

Name: Badnekayi ennegayi(stuffed eggplant)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 5
Cuisine: En
Ingredients: 8 small purple coloured eggplants; 1.5 tablespoon Oil; 1 teaspoon Mustard seeds; A strand of curry leaves; A generous pinch of Asafoetida; 1 onion cut finely; Salt as per taste; 3/4 cup Grated coconut; 3 teaspoons Coriander seeds; 2 teaspoons Jeera; 3-4 Cloves; little cinnamon powder/stick; 8-10 Dry Red Chilies, low/medium spiced; 2 teaspoons Sesame seeds/Til, white; 10-12 Peanuts; 1 teaspoon tamarind water(instead even 1 tomato can be used); 1 medium sized Onion cut

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Main Dish

Very Easy

1 h 10 m

Preparation

Preparation25 min

Cook time45 min

Dry roast the coriander seeds, jeera, red chilies, cloves, cinnamon, til and peanuts until the peanuts start popping a little(make sure none of the spices are over roasted).
Grind the roasted spices with coconut, onion, tamarind, and salt; Add just enough water to make it a coarse paste; Keep aside.
Slit the washed eggplants lengthwise . Stuff the eggplants with the ground masala and keep aside.
Save the remaining masala for making the gravy. Heat oil in a Saucepan; Temper with mustard seeds, Asafoetida and curry leaves.
Add finely chopped onions and saute for a minute. Slowly drop the stuffed eggplants one by one into the pan(Let the gas flame be in Sim).
Flip the eggplants once in a while, so that they are cooked on all sides;Saute regularly and continue to cook covered, until the eggplants are done. Add the gravy and mix well .
Cover the saucepan and let the masala settle well with the eggplants. Add little water if you feel the mixture is dry.
Saute for 8-10 minutes and now the ennegayi is ready.