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Badnekai Yengai (Eggplant Masala)

Number of servings: 4

Badnekai Yengai (Eggplant masala gravy)
Badnekai Yengai is a popular Karnataka dish. The term translates into 'Eggplant in oil'. Though not literally, this dish is a rich dish with a good amount of oil and masala. Great for parties and functions it can be made on other occasions with a limited amount of oil.  

List of ingredients:
6 in number small eggplants (or you can use one big one and chop into big cubes)  
1/2 cup chopped onion  
1 in number tomato (big - chopped into pieces)  
4 tbsp oil  
3 tsp salt (or to taste)  
For the masala:
1 cup grated fresh cocunut  
3 cloves garlic  
1 inch cinnamon stick (dal chini)  
3 in number cloves  
1 tbsp cilantro leaves (washed)  
1 tsp red chilli powder  
1 tsp dhaniya powder (coriander powder)  
1/2 in number onion (chopped into cubes)  
1 tsp salt (or to taste)  

Cooking procedure
Method: Step 1: To make the masala: Grind all ingredients for the masala into a thick paste in a mixer. The paste has to be smooth. You may add water while grinding. Step 2: Chop the eggplant into cubes or slit them into four pieces without actually cutting them apart if you are using the small eggplants. If using small eggplants, stuff the eggplants with the ground masala mixture. Step 3: In a pan, heat the oil, add the mustard seeds, onions. Saute until onions are golden brown. Add the eggplants and masala (or the stuffed eggplants). Add salt and about 1 to 20 cups water. Cover with a lid and cook for about 10 minutes or until eggplants are cooked. Step 4: Half way through add the chopped tomatoes and mix. Cover and cook. Step 5: Garnish with cilantro leaves and serve hot with rice or poori.

Storage tips:
Stores for upto two days in the refrigerator.

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