Recipe Name: Eggplant / Badanekayi Enegai
Cuisine: North Karnataka
Recipe Main Ingredient: Eggplant
Recipe Brief Description: Eggplants (Badanekayi), slit and stuffed with a spicy peanut based paste, cooked slowly to tender in a heavy bottomed pan. Its Tastes awesome with jolada rotti, chapathis and rotis.
Eggplants / Badanekayi – 8-9 (purple ones)
Onions – 1 number (chopped)
Garlic-ginger paste – 1 tbsp
Oil – 4 tbsp
For the masala stuffing
Dry red chilies – 7-8 numbers
Peanuts – 2 tbsp
Dry coconut – 1/2 cup
Cinnamon – 1 inch
Coriander seeds – 1 tbsp
Cloves – 3-4 numbers
Ground nut – 2 tbsp
Til seeds – 2 tbsp
Onion - 1 number
Jaggery - 1 tbsp
Tamarind - 1 tbsp
Salt to taste
Cooking Time: 20 minutes
Wash the eggplant and pat dry. Slit them from the tip to 3/4 the length, keeping the stem as it is.
Heat 2 tbsp of oil in a pan and roast the red chilies, coriander seeds, cinnamon, cloves, til seeds, ground nut, once almost done, add onions and stir till golden brown.
Cool it, and add dry coconut, jaggery, tamarind, salt and grind to a thick paste, adding very little water.
Stuff the slit eggplants with this ground masala, filling each with about a table spoon of the paste and keep in a plate. reserve the remaining masala for later use.
Heat oil in a thick bottomed pan, add the chopped onion, garlic-ginger paste and stir till golden brown.
Place the stuffed eggplants one beside the other, with the stem up, arranging in a single layer. Cover and cook on medium heat for 10-15 minutes, stir in between, till they are cooked well and tender.
Now, add the remaining masala and adjust the consistency with sufficient water, add salt.
Cover and cook till the gravy begins to boil. stir it occasionally, but very gently so that the eggplants are intact.