Badanegai Ennegai (stuffed Eggplant)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 12 thai eggplants (washed and slit into 4 quarters without slicing all the way)
• 4 tablespoons roasted peanuts (skinless)
• 2 tablespoons roasted sesame seeds
• 1 tablespoon channa dal
• 1 tablespoon urad dal
• 4 dried red chilies (depending on your spice level)
• 2 tablespoons coriander seeds or 2 tablespoons coriander powder
• 1 teaspoon mustard
• 1 teaspoon cumin
• 5 -6 curry leaves
• 4 tablespoons grated coconut
• 1 teaspoon tamarind paste (depends on the strength of the paste)
• 1 teaspoon turmeric powder
• 2 tablespoons powdered jaggery
• 1 pinch hing
• salt, to taste
• 3 medium onions, chopped
• 3 -5 tablespoons oil
• coriander leaves (to garnish) (optional)

Recipe

• 1 wash and slit eggplants into quarters without slicing all the way through (see picture). keep soaked in water for 30 mins while you prepare the masala.
• 2 dry roast peanuts and sesame seeds. keep aside.
• 3 dry masala: in a tbsp of oil, roast channa dal, urad dal, red chillies, corriander seeds if using (instead of powder), mustard, cumin and curry leaves until the dals turn slightly brown.
• 4 grind together the above roasted dry masala along with grated coconut, tamarind paste, turmeric powder, jaggery, hing, salt and 2 chopped onions. add corriander powder if using (instead of seeds). add as much water as needed to get a semi solid paste (about 1/4 cup water). the ground masala should not be watery.
• 5 mix the remaining chopped onions to the ground masala.
• 6 stuff this masala into the slit eggplants.
• 7 in a skillet / wok / karahi, heat oil and place stuffed eggplants in one level.
• 8 add required amount of water (anywhere from 1-2 cups) to left over masala and pour over the eggplants.
• 9 cook till eggplants are done turning over every 5-7 minutes takes about 50-60 minutes add another 2-3 tbsp oil if required.