Badanekayi yennegayi ( stuffed brinjal) with gravy

Ingredients 

Purple colour badanekayi ( baigan// brinjal)—12

Grated coconut—2 cups

Kadale kayi bija ( ground nuts// peanuts)—3 tablespoon 

Red chilli powder—1 teaspoon 

Turmeric powder (arisina//haldi)—1 teaspoon 

Green chillies—2 to 3 small

Goda masala (maharashtrian kaala masala) —1 tablespoon  https://lakshmiadugegalu.blogspot.com/2020/04/goda-masala-recipe.html ( link here)

Tamarind  ( hunase hannu// imli)—small lemon size

Jaggery powder ( Bella// gud)—2 tablespoon 

Fresh coriander leaves chopped ( kothambari soppu)—1/2 cup

Salt to taste

Ingredients for seasoning(oggarane)

Oil—4 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Curry  leaves (karibevu//kadipatta)—few

Method

Dry roast ground nuts.

Wash and give deep slits in the brinjals in ;x ; shape retaining the stalk portion.

Immerse brinjals in water.

In a mix jar take grated coconut,roasted peanuts,jaggery powder,red chilli powder,green chillies,turmeric powder,goda masala,tamarind and salt.

Grind it into a smooth paste adding water,add little water so that paste is thick not too watery in consistency.

Transfer the paste into a bowl and add fresh chopped coriander leaves and mix well.

Now stuff the masala into the brinjals.

Heat oil in a kadai or pan on medium flame,once hot enough add mustard seeds,jeera .

When they start spluttering add asafoetida and curry leaves and saute.

Now add in stuffed brinjals and stir well.

Add in the left over masala mix it well and add little more water.

Cover the kadai with a lid and let it cook on medium flame.

Keep stirring in between.

Oil starts separating from the gravy,and brinjals becomes soft.

Now badanekayi yennegayi with gravy is ready to serve.

Serve with chapattis,phulaks,and rice.