Badanekayi Ennegayi

1. 1
   prep · ~5 min

   Slit the brinjals.

   Trim only the tough end of the stems if needed. Slit each small brinjal into quarters from the bottom, keeping the top intact so the masala can be stuffed inside.

   TIPKeep the slits deep but do not cut through fully, or the brinjals may break while cooking.
2. 2
   roast · ~7 min

   Roast the spices and peanuts.

   1.Heat a dry pan over low-medium heat.

   2.Add peanuts and roast until lightly golden and fragrant, 4 to 5 minutes.

   3.Add sesame seeds, coriander seeds, cumin seeds, and dried red chili.

   4.Roast for 1 to 2 minutes more, stirring often, then take off the heat and cool.
3. 3
   saute · ~5 min

   Cook the onion, ginger, and garlic.

   1.Heat 1 tsp oil in the same pan over medium heat.

   2.Add onion and cook until soft, 3 to 4 minutes.

   3.Add garlic and ginger and cook for 1 minute until the raw smell fades.

   4.Cool the mixture slightly.
4. 4
   mix · ~4 min

   Grind the stuffing masala.

   Blend the roasted peanuts, sesame seeds, coriander seeds, cumin seeds, dried red chili, cooked onion mixture, tamarind paste, jaggery, turmeric powder, salt, and a little water into a thick, slightly coarse paste.

   TIPKeep the masala thick so it stays inside the brinjals while simmering.
5. 5
   assemble · ~7 min

   Stuff the brinjals.

   Open each slit gently and fill the brinjals with the masala. Keep any extra masala aside for the pan.

6. 6
   temper · ~1 min

   Make the tempering.

   1.Heat the remaining oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and cook for a few seconds.

   TIPUse a wide pan so the stuffed brinjals cook evenly without crowding.
7. 7
   saute · ~3 min

   Arrange the stuffed brinjals in the pan.

   Place the stuffed brinjals in a single layer. Add any leftover masala around them and cook gently for 2 to 3 minutes, turning once carefully.

8. 8
   simmer · ~15 min

   Cook until the brinjals turn tender.

   Add the remaining water, cover, and cook on low heat for 12 to 15 minutes. Turn the brinjals once or twice gently until they are soft and the masala turns glossy and coats them well.

   TIPCook on low heat so the filling does not burn before the brinjals soften.
9. 9
   serve

   Serve hot.

   Serve Badanekayi Ennegayi hot with jolada rotti, chapati, or plain rice.

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