Badane Ennegai with Jowar Rotti

Instructions

1. 1

   Prepare the Brinjals

   • Wash the brinjals thoroughly. Make a '+' shaped slit from the bottom, going about three-quarters of the way up, keeping the stem intact.
   • In a large bowl, mix 4 cups of water with 1 tablespoon of salt. Place the slitted brinjals in this salted water for 10-15 minutes to prevent browning and remove any bitterness.
2. 2

   Roast the Masala Ingredients

   • Heat a pan on low-medium flame. Dry roast the chana dal and urad dal for 2-3 minutes until they turn light golden.
   • Add the peanuts and roast for another 2 minutes.
   • Add coriander seeds, cumin seeds, and sesame seeds. Roast for 1-2 minutes until they become aromatic.
   • Add the dried red chillies and grated dry coconut. Roast for 30-45 seconds until the coconut is fragrant. Be careful not to burn it. Turn off the heat and let the mixture cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted ingredients to a grinder jar.
   • Add the tamarind paste, jaggery, turmeric powder, and hing.
   • Grind to a thick, smooth paste, adding a few tablespoons of water only if necessary. The paste must be dense for stuffing.
4. 4

   Stuff the Brinjals

   • Drain the brinjals from the salted water and pat them completely dry with a kitchen towel.
   • Carefully open the slits of each brinjal and generously stuff them with the prepared masala paste. Reserve any leftover paste for the gravy.
5. 5

   Sauté the Stuffed Brinjals

   • Heat the 1/4 cup of oil in a wide, heavy-bottomed pan over medium heat.
   • Gently place the stuffed brinjals in the pan in a single layer. Do not overcrowd.
   • Cover and cook on low heat for 8-10 minutes, turning them gently every few minutes, until the skin is blistered and they are about 70% cooked. Remove them from the pan and set aside.
6. 6

   Prepare the Gravy

   • In the same pan with the remaining oil, add the mustard seeds. Once they splutter, add the curry leaves.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
7. 7

   Simmer the Curry

   • Add the leftover masala paste to the pan and sauté for 2-3 minutes until the oil begins to separate from the masala.
   • Pour in 1.5 cups of water and add salt to taste. Stir well and bring the gravy to a gentle boil.
   • Carefully place the partially cooked stuffed brinjals back into the pan.
   • Cover and simmer on low heat for 10-12 minutes, or until the brinjals are completely tender and the gravy has thickened. Stir occasionally to prevent sticking.
8. 8

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves.
   • Serve hot with jolada rotti (jowar roti), chapati, or steamed rice.