Eggplant Curry / Badanekayi Ennegayi

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                         Cooking Time : 35 mins


Ingredients :
10 eggplants (badanekayi)/Small brinjal
4 green chilies
1 onion
2 garlic pods
3/4 cup peanut powder
1/2 cup coconut
1 tsp chilly powder
1 tsp mustard seeds
10 curry leaves
1 tbsp oil
2 tbsp gurellu powder
1/4 tsp turmeric powder
salt
1 cup water
1/4 tsp tamarind paste

Method :
Masala:
1. In a mixer jar add grated coconut, green chilies, and tamarind paste. Make a fine powder.
2. In a bowl add ground powder, salt, chilly powder, turmeric powder, gurellu, peanut powder and chopped onion(optional). Mix well.

Stuffing:
1. Cut the eggplant into 8 slits.
2. Fill each eggplant with masala.

Cooking:
1. Heat a pan containing oil. Put mustard seeds, and curry leaves for tempering.
2. Now add chopped onion and garlic. Fry for 2 to 3 mins. Cook on a medium flame.

3. Place stuffed eggplants. Pour water and close the lid. Let it cook for 6 mins.

4. Sprinkle remaining masala. Give a stir. Cook until it's done.

5. Serve with rice or Indian bread.