Name: Ennai Badnekayi recipe by Preethi Prasad at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 15 medium size Eggplant washed and dried; Salt to taste; For Masala:; 2 Tsp - Toor Dal/ Yellow Pigeon Peas; 2 Tsp - Channa dal/Bengal Gram; 2 Tsp - Moong Dal/ Green Gram Dal; 2 Tsp - Urad Dal/ Black gram skinned; 1 Tsp - Jeera/ Cumin; 1Tbsp - Dhania/ Coriander; 8 to 10 - Dry Red Chillies; 1/4 Tsp - Methi/ Fenugreek; 150 Gms - Peanuts; 1 - Lemon size Tamrind

Ingredients Serving: 4

15 medium size Eggplant washed and dried
Salt to taste
For Masala:
2 Tsp - Toor Dal/ Yellow Pigeon Peas
2 Tsp - Channa dal/Bengal Gram
2 Tsp - Moong Dal/ Green Gram Dal
2 Tsp - Urad Dal/ Black gram skinned
1 Tsp - Jeera/ Cumin
1Tbsp - Dhania/ Coriander
8 to 10 - Dry Red Chillies
1/4 Tsp - Methi/ Fenugreek
150 Gms - Peanuts
1 - Lemon size Tamrind

Instructions

Dry roast all the ingredients on medium flame separately. Ensure they don’t burn. Allow it to cool. Blend all the ingredients to a fine powder. Add salt to taste.
Slit the Eggplant into 4 parts and stuff the dry masala generously. Repeat the process for all of them. Keep the excess dry Masala aside.
Heat 2 Tbsp of oil in a wok. Place all the stuffed eggplants and roast on medium flame till they become tender. Add water to the excess masala and make a watery mixture. Once the brinjals are soft and tender, pour this mixture.
Add salt to taste. Let it simmer for 5 minutes. The mixture will start getting thick. Mix well and switch off the flame.
Garnish with Fresh Coriander and serve hot with Phulkas or Rotis.

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