Some old recipes need to be made exactly the way they were meant to be. This special eggplant dish is famous in South India for being itself! Just absolutely delicious and it looks as great as it tastes!
So here it is, my version of the BADNEKAYI ENNEGAYI (Spicy stuffed eggplant/brinjal/aubergine):
Ingredients: 8 to 10 small sized eggplants, slit into 4 but not completely cut. Chopped onion, handful curry leaves, salt to taste, turmeric powder, 1 tsp mustard seeds, 1 tsp brown sugar/jaggery, 1 tsp tamarind.
For the masala, 1/2 cup grated coconut, 1 tbls channa daal, 1 tbls peanuts, 1 tsp cumin seeds, 1 tsp sesame seeds, 1 tsp coriander seeds, a pinch of fenugreek seeds, few chillies.
Make: Dry roast all of the spices & peanuts except grated coconut till golden brown. Next put roasted spices in with the coconut, tamarind & chillies and grind to a paste using a little water as required. Take the masala paste and stuff into the slit eggplants so it's overflowing with masala. It is also possible to just use chopped eggplants instead of stuffing.
In a non stick pan, put in some oil, add mustard seeds, turmeric powder then saute chopped onions and curry leaves. Now add in the stuffed eggplants by placing them neatly around in the pan (do not toss around). Sprinkle salt to taste and cover to cook. After about 10 minutes, add some water on top and slighlty move around the pan without tossing the eggplants. The masala will have cooked and become redder in colour, the eggplants will be roasted and cooked well. Cover and simmer for another 10 minutes.
Serve hot with rice or roti! Enjoy :)
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