Karnataka style eggplant curry

This Karnataka special eggplant curry (Badanekai yennegai) is loaded with flavours. The curry is an excellent side dish with chapathi or roti. Here is the recipe of eggplant curry.

5 eggplants
1 ½ onion (finely chopped)
1 tbsp coriander seeds
½ tbsp cumin seeds
1 cup grated coconut
½ cup roasted and peeled peanuts
4 cloves garlic
4 green chillies
A palm full of coriander leaves
1 lemon sized ball of tamarind
1 tbsp crumbled jaggery


Remove the stalks of the eggplants and cut them in ‘X’ shape
Do not cut till the edge
Dry roast the coriander and cumin seeds
Into it add the grated coconut and roast until they turn brown
Now add the peanuts and roast for some time
Grind this mixture in a mixer jar after it has cooled down
Keep it aside to be used later
Grind the coriander leaves, garlic, green chillies, tamarind water and salt
In a bowl mix the powdered coconut mix, coriander-tamarind
paste, crumbled jaggery and onions
Fill this masala in each eggplant
Save the remaining masala to be added in the gravy
Heat oil in a pan and roast the stuffed eggplants on all sides
Into it add the remaining masala mix
Pour some water as well
Mix well
Cook until the oil begins to separate
Enjoy the spicy and tasty eggplant curry.

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