Badanekayi Ennegayi / Engayi/ Stuffed Brinjal

Tastes close to the one you get in Kamat Hotels along with Jowar Roti (joLada rotti)..

What you need:
Round Brown Brinjals (eggplants) - 10, washed and slit till half (see the picture below)
Roasted peanuts - 4 tbsp (If you have raw peanuts, you can roast them in low flame till the skin gets a little brown and then peel off the skin later by rubbing the peanuts between your palms)
Channa Dal (Kadale bele) - 1 tbsp
Urid Dal (Uddina bele) - 1 tbsp
Sesame seeds  (Ellu)- 2 tbsp
Grated Coconut - 3 tbsp
Tamarind paste (Hunase hannu) - 1 tbsp
Turmeric Powder (Harishina)- 1 tsp
Jaggery (Bella) - 1/2 tbsp
Red Chilli - 7-8 (depending on your spice level)

Coriander powder (Kottambari/Dhaniya) - 1 tsp

Oil - 3 tbsp
Mustard seeds (Sasive) - 1 tsp
Cumin seeds (Jeera/Jeerige) - 1 tsp
Curry leaves - 1 strand
Pinch of Hing
Salt - to taste

How to make:

1) Fry sesame seeds in a small pan and grind it together with Roasted peanuts (without water).
2) Take 1 tbsp of oil in a pan and add Jeera.
3) When Jeera starts to change color, add channa dal and urid dal.
4) When they are turning slightly brown, add red chillies, hing and curry leaves.
5) When the chillies are fried, switch off the stove and wait for it to cool down. Then you add this into the mixer along with peanut+sesame powder, Grated coconut, Coriander powder, Tamarind Paste, Turmeric, Jaggery and Salt. Even now add very little water so as to make a thick paste.
6) Now stuff this masala into the brinjal in the following fashion. Make sure you have little bit of masala left aside.

7) In a big pan, add 2 tbsp oil and mustard seeds. When the mustard seeds start crackling, carefully place the brinjal into the pan one by one.

8) Leave them open for around 2 mins while occasionally stirring them gently.

9) Now add half a cup of water to the left over masala and add them into the pan. Close the lid and let it cook in low heat for around 5mins.

10) Now slowly turn over the brinjals taking care not to break them. If the gravy looks very thick, you can add a little bit of water and close the lid for another 3 mins. Switch off the stove when you feel brinjals are cooked (turn soft).

It tastes best with Akki rotti, Ragi rotti, Jola rotti or Chapati.

Try it out and let me know any suggestions/tips :D