INGREDIENTS: Small purple eggplants/Brinjal - 6-7 Onion - 1 medium size Turmeric Mustard seeds - 1/2 tsp Cloves & cinnamon 2-3 Curry leaves Oil-5tbsp Salt to taste
Grind the following ingredients in to smooth paste with little water: Coconut grated/Coconut powder -1cup 1 small onion slices fried with little oil 1 or 2 Tomato 3/4tsp Garam masala 1tsp Coriander powder 1tsp Chilly powder 1tsp Ginger-Garlic paste Coriander leaves chopped
METHOD: 1. Wash and clean the brinjal, Cut each brinjal in to two corssed slits like 'X' in the centre till the stem, so that the Brinjal remains intact as a whole. 2. Marinate the grinded masala to Brinjal for 10 minutes. 3. Heat 3 tbsp oil in a heavy bottom pan at low flame, add mustard seeds, clove, cinnamon, curry leaves allow till the aroma comes out, add chopped 1-onion, turmeric fry till onions become translucent. 5. Add marinated brinjal & salt to it fry for 10 minutes. 4. Add remaining ground masala & 1/2 cup water or required amount of water to it cover and cook for 10-15 minutes. 5. Badanekai yennegai ready, serve with Akki rotti, Chapati or Rice.